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Lamb, Artichoke and ROasted Potato Salad

A home-style Lamb, Artichoke and ROasted Potato Salad made with Olive Oil, Kosher Salt Plus More, Kosher Salt, Frozen Baby Lima Beans Cooked And Cooled, and Garlic Peeled And Minced. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1 tsp
• 1 tsp
• 1/2 tsp
• 10 oz
• 2 clove
• 1 tsp
• 12 cup
• 1 1/2 cup

Method (preview)

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Place the potatoes in a roasting pan and toss with the olive oil and 2 teaspoons of rosemary.

3. 3

   Roast until tender, stirring from time to time, about 30 minutes.

4. 4

   Let cool.

5. 5

   Place in a bowl and toss with the salt and pepper.

6. 6

   Garnish with the remaining rosemary.

7. 7

   Heat the olive oil in a large nonstick skillet over medium-high heat.

8. 8

   Add the lamb and sear on all sides until medium-rare, about 4 minutes.

9. 9

   Remove from the skillet and cool.

10. 10

    THinly slice the lamb and toss with the vinaigrette, salt and pepper.

11. 11

    Place ona platter and garnish with parsley.

12. 12

    Place the cooked and raw artichokes, lima beans and garlic in a bowl and toss with the 1/4 cup vinaigrette.

13. 13

    Toss in the parsley, salt and pepper.

14. 14

    Place the salad greens in a large bowl and toss with the 3 tablespoons vinaigrette.

15. 15

    Place the olives and Parmesan in separate bowls.

16. 16

    Pass the dishes separately, letting guests build their own salads.

17. 17

    NOTES: Assembly Required- this recipe for a summer party where guests assemble their own salad...

18. 18

    Have platters of roast lamb with potatoes and marinated artichokes.

19. 19

    Mis-typed by Jane Rosenberg-Coombs 9/9/96