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Рецепт Grilled Lamb And Potato Salad (Warm)
by Global Cookbook

Grilled Lamb And Potato Salad (Warm)
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  Порций: 6

Ингредиенты

  • 20 ounce new potatoes very small
  • 12 ounce lamb boneless, lean
  • 1 Tbsp. fresh rosemary leaves
  • 1/4 c. cornichons pickles
  • 2 Tbsp. minced fresh parsley
  • 4 ounce red onion or possibly one c. minced
  • 1 Tbsp. extra virgin olive oil
  • 1/4 c. balsamic vinegar
  • 1 Tbsp. Dijon mustard Freshly grnd black pepper
  • 12 x cherry tomatoes or possibly more
  • 1/2 head Boston lettuce or possibly Bibb lettuce one head

Инструкции

  1. Preheat the broiler if using. Cover the broiler pan with aluminum foil.
  2. Scrub but don't peel the potatoes and cook in water to cover in a coveredpot 10 to 20 min, depending on size.
  3. Trim the fat from the lamb. If using a stove-top grill, prepare. Grill orbroil lamb, turning once, for 7 to 10 min altogether, depending on its thickness and the desired degree of doneness.
  4. Remove rosemary leaves, finely cut the cornichons, mince the parsley and finely chop onion.
  5. In a serving bowl beat the oil with the vinegar and mustard. Stir in the rosemary, cornichons, parsley, and onion.
  6. When the potatoes are cooked, drain, cut in halves or possibly quarters, add in to thedressing; cut the grilled lamb into bite-size pcs and add in. Season with pepper. Mound in the center of a large plate or possibly platter.
  7. Wash and dry the tomatoes and lettuce. Tuck the lettuce around the edges ofthe salad and arrange the tomatoes around the perimeter. Serve hot.
  8. Author's notes* This meal in a dish derives its interest from the sharp flavors of the mustard and cornichons. But cornichons - French pickled gherkins - may not be available on every block. Try a smaller amount of capers instead if you can't find the pickles.* If you are serious about leanlamb, use meat from a boneless leg and trim off the fat.* The meal is complete with some good, dense bread with a substantial crust.