Spring Lamb, Potato, Bean and Spinach Salad
Serves 4Lamb2 lb. rack of lambKosher salt and pepper2 Tbs. chopped fresh rosemary3 Tbs. dijon mustardDressing1 Tbs. shallot, diced and sweated in a little olive oil1 Tbs. dijon mustard3 Tbs. white wine vinegar1 tsp. honey1 pinch salt½ tsp. fresh ground black pepper4-5 Tbs. olive oil1 lb. small white potatoes or red new potatoes1 lb. mixed green and yellow beans1 lb. spinach leaves, washed and drained
Prepare the potatoes:
Boil the potatoes in a large pot of salted water until they can be pierced with a fork. Drainand set aside.
Prepare the beans:
Boil the beans in a large pot of salted water until crisp-tender, about 5 minutes. Drain andset aside. For more vivid color, place immediately in ice water, then drain when cool.
Prepare the dressing:
Mix together the sweated shallots, dijon mustard, vinegar, salt, pepper and honey. Drizzlein the olive oil, whisking as you add it to emulsify the dressing. Set aside.
For the lamb:
Preheat a gas grill to about 400F. Line a roasting pan with foil then top with parchment.Sprinkle the rack of lamb with kosher salt and fresh ground black pepper, then brush bothsides with the dijon mustard, then sprinkle on the chopped rosemary. Set the rack of lambon the parchment-lined pan and grill for about 10 minutes. Use a meat thermometer to