Lamb and Roasted Potato and Artichoke Salads

Name: Lamb and Roasted Potato and Artichoke Salads
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 teaspoon Dijon mustard; ¼ cup fresh lemon juice; ½ cup extra-virgin olive oil; ½ teaspoon salt; Freshly ground black pepper to taste; 1 teaspoon olive oil; 8 loin lamb chops, boned and trimmed; 2 ½ tablespoons lemon vinaigrette (see above); ½ teaspoon salt; Freshly ground black pepper to taste; 1 teaspoon chopped Italian parsley; 2 ½ pounds small red potatoes, quartered; 1 tablespoon olive oil; 1 tablespoon chopped fresh rosemary; 1 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 12 small fresh artichoke hearts, cooked and cooled and cut into quarters; 4 large fresh artichoke hearts, raw, very thinly sliced; 2 cups fresh fava beans, boiled until tender and cooled; 2 cloves garlic, peeled and minced; ¼ cup lemon vinaigrette (see above); 2 teaspoons chopped Italian parsley; 1 teaspoon salt; Freshly ground black pepper to taste; 12 cups wide assortment of salad greens; 3 tablespoons lemon vinaigrette (see above); 1 ½ cups imported black olives; 1 ½ cups shaved fresh Parmesan cheese; 1 large lemon, cut into 6 wedges, optional

By Molly O’Neill

Updated September 22, 2015

Total Time: 1 hour
Rating: 4(7)
Comments: Read comments

Featured in: The Supper Club

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:6 servings

FOR THE LEMON VINAIGRETTE

1 teaspoon Dijon mustard
¼ cup fresh lemon juice
½ cup extra-virgin olive oil
½ teaspoon salt
Freshly ground black pepper to taste

FOR THE LAMB

1 teaspoon olive oil
8 loin lamb chops, boned and trimmed
2 ½ tablespoons lemon vinaigrette (see above)
½ teaspoon salt
Freshly ground black pepper to taste
1 teaspoon chopped Italian parsley

FOR THE ROASTED POTATO SALAD

2 ½ pounds small red potatoes, quartered
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

FOR THE ARTICHOKES

12 small fresh artichoke hearts, cooked and cooled and cut into quarters
4 large fresh artichoke hearts, raw, very thinly sliced
2 cups fresh fava beans, boiled until tender and cooled
2 cloves garlic, peeled and minced
¼ cup lemon vinaigrette (see above)
2 teaspoons chopped Italian parsley
1 teaspoon salt
Freshly ground black pepper to taste

TO FINISH THE SALAD

12 cups wide assortment of salad greens
3 tablespoons lemon vinaigrette (see above)
1 ½ cups imported black olives
1 ½ cups shaved fresh Parmesan cheese
1 large lemon, cut into 6 wedges, optional

Ingredient Substitution Guide

Preparation

FOR THE LEMON VINAIGRETTE:
1. Step 1
  Whisk the mustard and lemon juice together. Whisking constantly, slowly drizzle in the olive oil. Season with salt and pepper. Cover and refrigerate for up to 1 week.
FOR THE LAMB:
1. Step 2
  Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and sear on all sides until medium-rare, about 4 minutes. Remove from skillet and cool. Thinly slice the lamb and toss with the vinaigrette, salt and pepper. The lamb can be served immediately or refrigerated up to 1 day before serving. (It should be served cold.) Arrange on a platter and serve.
FOR THE ROASTED POTATO SALAD:
1. Step 3
  Preheat the oven to 425 degrees. Place potatoes in a roasting pan and toss with olive oil and 2 teaspoons of rosemary. Roast until tender, stirring occasionally, about 30 minutes. Cool. Place in a bowl and toss with salt and pepper. Garnish with the remaining rosemary. The potatoes can be served warm or stored at room temperature for up to 4 hours before serving.
FOR THE ARTICHOKES:
1. Step 4
  Place the cooked artichoke hearts, raw artichoke hearts, fava beans and garlic in a bowl and toss with the vinaigrette. Toss in the parsley, salt and pepper to taste. Serve immediately or store, wrapped loosely, in the refrigerator for up to a day before serving cold.
TO FINISH THE SALAD:
1. Step 5
  Wash and dry the greens and place in a large bowl, cover with damp paper towels and store in the refrigerator for up to 4 hours before serving. Just before serving, set the lamb, potatoes, artichokes, black olives and shaved Parmesan on the buffet. Toss the salad, scatter the lemon wedges on top and serve immediately with crusty bread.