*  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  pounds        small red popatoes -- quartered
    1      tablespoon    olive oil
    3      teaspoons     fresh rosemary -- chopped
    1      teaspoon      kosher salt -- plus more to taste
                         freshly ground pepper -- to taste
           ------------  The Lamb -- --------------------
    1      teaspoon      olive oil
    8                    lamb loin chops -- boned and trimmed
    2 1/2  tablespoons   lemon vinaigrette -- see recipe
      1/2  teaspoon      kosher salt
                         freshly ground pepper -- to taste
    1      teaspoon      Italian parsley -- chopped
           ------------  The artichokes -- -------
   18      ounces        frozen artichokes hearts -- cooked and cooled
    4      large         fresh artichoke hearts, raw -- very thinly sliced
   10      ounces        frozen baby lima beans -- cooked and cooled
    2      cloves        garlic -- peeled and minced
      1/4  cup           lemon vinaigrette -- see recipe
    2      teaspoons     italian parsley -- chopped
    1      teaspoon      kosher salt
                         freshly ground pepper -- to taste
   12      cups          salad greens
    3      tablespoons   lemon vinaigrette -- see recipe
    1 1/2  cups          imported black olives
    1 1/2  cups          Parmesan cheese -- shaved
 
 1.  Preheat the oven to 425 degrees.  Place the potatoes in a roasting pan and
toss with the olive oil and 2 teaspoons 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.
 
 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
the skillet and cool.  THinly slice the lamb and toss with the vinaigrette, salt
and pepper.  Place ona platter and garnish with parsley.
 
 3.  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. 
 
 4.  Place the salad greens in a large bowl and toss with the 3 tablespoons
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