WARM LAMB AND NEW POTATO SALAD

Warm Lamb and New Potato Salad image

Provided by Marian Burros

Time 20m

Yield 2 servings

Number Of Ingredients 13

Ingredients

3/4 pound tiny new potatoes
1 pound thin-cut lean lamb chops
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh marjoram or thyme
2 tablespoons minced fresh parsley
2 teaspoons capers, rinsed
1 teaspoon Dijon mustard
Freshly ground black pepper to taste
1 cup mushrooms (3 ounces), sliced thin
1 cup red onion (4 ounces), sliced thin
1/2 2 heads Boston lettuce or 1 head Bibb lettuce, washed and dried
1 dozen cherry tomatoes

Steps:

Scrub potatoes but do not peel, and boil 10 to 15 minutes, depending on size.
Trim excess fat from chops and brown on both sides in heavy skillet until medium rare. Cut meat into thin strips and set aside.
Whisk oil and vinegar in bowl large enough to hold all of the ingredients.
Beat in the marjoram, parsley, capers and mustard. Season with pepper.
When potatoes are cooked, drain and cut in halves or quarters, depending on size, and add to dressing along with lamb, mushrooms and onion.
Tuck lettuce under lamb-and-potato mixture. Decorate with cherry tomatoes. Serve with dense country bread. Raisin nut bread and Italian whole grain bread are good choices.

Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 50 grams, Carbohydrate 45 grams, Fat 92 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 36 grams, Sodium 236 milligrams, Sugar 9 grams, TransFat 0 grams