Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h
Yield Four servings
Number Of Ingredients 15
Steps:
- For the salad, preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 tablespoon of the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
- Meanwhile, for the lamb, combine the garlic, rosemary, olive oil, salt and pepper. Rub the mixture all over the lamb and let stand for 30 minutes.
- Heat 1 teaspoon of the salad's olive oil in a heavy skillet, preferably cast iron. Add the canned artichoke hearts and saute until browned on all sides, about 5 minutes. Place the roasted potatoes, sauteed and raw artichoke hearts, fava beans and tomato in a large bowl and toss to combine. Season with 1 teaspoon of the salad's salt and pepper to taste.
- For the lamb, increase the oven temperature to 400 degrees. Place the lamb in a roasting pan and roast until medium-rare, about 30 minutes. Let stand for 10 minutes.
- Meanwhile for the salad, whisk together the vinegar, the remaining 1/2 teaspoon salt and pepper to taste. Slowly whisk in the remaining 6 tablespoons of olive oil. Add to the salad and toss to coat.
- Carve the lamb. Divide the salad among 4 plates and top each serving with 2 lamb chops. Serve immediately.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 28 grams, Carbohydrate 55 grams, Fat 38 grams, Fiber 13 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 1022 milligrams, Sugar 6 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love