Ingredients
- ¾ 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
- ½ 2 heads Boston lettuce or 1 head Bibb lettuce, washed and dried
- 1 dozen cherry tomatoes
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Nutritional Information
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Nutritional analysis per serving (2 servings)
1168 calories; 92 grams fat; 36 grams saturated fat; 0 grams trans fat; 42 grams monounsaturated fat; 7 grams polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 40 grams protein; 172 milligrams cholesterol; 251 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- 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.
Dining and Cooking