*  Exported from  MasterCook  *

                 Lamb, Artichoke and Roasted Potato Salad

Recipe By     : NY Times 5/21/95  Molly o'Neill
Serving Size  : 6    Preparation Time :0:00
Categories    : Meat                             Salad
                Vegetable

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        The Potatoes:
   2 1/2  lb            Small red popatoes -- quartered
   1      tb            Olive oil
   3      ts            Fresh rosemary -- chopped
   1      ts            Kosher salt -- plus more to taste
                        Freshly ground pepper -- to taste
                        The Lamb:
   1      ts            Olive oil
   8                    Lamb loin chops -- boned and trimmed
   2 1/2  tb            Lemon vinaigrette -- see recipe
     1/2  ts            Kosher salt
                        Freshly ground pepper -- to taste
   1      ts            Italian parsley -- chopped
                        The Artichokes:
  18      oz            Frozen artichokes hearts -- cooked and cooled
   4      lg            Fresh artichoke hearts, raw -- very thinly sliced
  10      oz            Frozen baby lima beans -- cooked and cooled
   2      cl            Garlic -- peeled and minced
     1/4  c             Lemon vinaigrette -- see recipe
   2      ts            Italian parsley -- chopped
   1      ts            Kosher salt
                        Freshly ground pepper -- to taste
  12      c             Salad greens
   3      tb            Lemon vinaigrette -- see recipe
   1 1/2  c             Imported black olives
   1 1/2  c             Parmesan cheese -- shaved

Preheat the oven to 425 F. Place the potatoes in a roasting pan and
toss with the olive oil and 2 ts of rosemary. Roast until tender,
stirring from time to time, about 30 minutes. Let cool. Place in a
bowl and toss with the salt and pepper. Garnish with the remaining
rosemary.

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 the skillet and cool. Thinly slice the lamb
and toss with the vinaigrette, salt and pepper. Place ona platter and
garnish with parsley.

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

Place the salad greens in a large bowl and toss with the 3 tb
vinaigrette. Place the olives and Parmesan in separate bowls. Pass
the dishes separately, letting guests build their own salads.

                   - - - - - - - - - - - - - - - - - - 

Notes: Assembly Required- this recipe for a summer party where guests
assemble their own salad... Have platters of roast lamb with potatoes
and marinated artichokes. Of course, plates of marinated mushrooms,
roasted peppers, sliced tomatoes, cucumbers, and cheese enable the
guest to further customize the meal.

These are foods that people like to eat in summer. Tasty, appealing
and stylish.

One proviso: Group efforts tend to need reinforcement, like a
sumptuous dessert.

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