Friday, April 6, 2012

Lamb, Potato, Bean and Spinach Salad

This one is appropriate for Spring and Almost-Easter.

Now THAT'S an Easter Bunny!

It has several components, but really isn't all that difficult to make.

For the dressing, sweat about a tablespoon of shallots (or use them raw if you have no interest in kissing or breathing on anyone for the next 24 hours). Put them in a small bowl and mix with 3 tablespoons of white wine vinegar, a tablespoon of Dijon mustard, a teaspoon of honey, a generous pinch of salt and a few grinds of black pepper. Then whisk in about 5 tablespoons of olive oil. You can add more oil if you like, I just prefer my dressings to be not so oil-heavy.

Sprinkle kosher salt over a rack of lamb, then brush with a couple of tablespoons of Dijon mustard, and sprinkle with fresh ground black pepper and chopped fresh rosemary. Put that on a foil and parchment-lined roasting pan and set aside.

Boil about a pound of small white potatoes or red new potatoes. When you can easily pierce them with a fork, drain them and set them aside. Boil a pound of mixed green and yellow beans in salted water until crisp-tender - about five minutes - and drain and set them aside. If you want more vivid color, you can shock them in an ice bath.

Preheat a gas grill or oven to about 400. Roast the lamb rack about 10 minutes, or until medium-rare. You may need to use a meat thermometer for this one. The length of cooking time is going to depend on how big your rack is. Yes, I just said "how big your rack is". Mine's not so big anymore, which is fine by me. Now let's stop giggling and acting like 12-year-old boys.

Bring in the lamb and let it rest for about five minutes. It's worked very hard, you know.

Meanwhile, line a platter or individual salad plates with fresh washed-and-dried spinach. Slice the reserved potatoes and put thoes on top of the spinach. Sprinkle with a little salt. Top that with the green and yellow beans. Drizzle with the salad dressing. Then cut the lamb chops.

Top the salad with the lamb chops and serve.

Happy Spring and Easter, everyone! If you'd like to try this one out yourself, here's the .pdf.

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