Lamb, Potato, Bean and Spinach Salad

Spring Lamb, Potato, Bean and Spinach Salad Serves 4 Lamb 2 lb. 2 3 Tbs. Tbs.

rack of lamb Kosher salt and pepper chopped fresh rosemary dijon mustard shallot, diced and sweated in a little olive oil dijon mustard white wine vinegar honey salt fresh ground black pepper olive oil small white potatoes or red new potatoes mixed green and yellow beans spinach leaves, washed and drained

Dressing 1 Tbs. 1 Tbs. 3 Tbs. 1 tsp. 1 pinch ½ tsp. 4-5 Tbs. 1 1 1 lb. lb. lb.

Prepare the potatoes: Boil the potatoes in a large pot of salted water until they can be pierced with a fork. Drain and set aside. Prepare the beans: Boil the beans in a large pot of salted water until crisp-tender, about 5 minutes. Drain and set 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. Drizzle in 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 both sides with the dijon mustard, then sprinkle on the chopped rosemary. Set the rack of lamb on the parchment-lined pan and grill for about 10 minutes. Use a meat thermometer to

check for doneness – the amount of time will vary depending on the size of your rack of lamb. Assemble the salad: Place the spinach at the bottom of a large platter, or on individual plates. Slice the potatoes in half and top the spinach with potatoes. Sprinkle with salt and pepper. Add the beans to the top of the potatoes. Drizzle with dressing. Slice the lamb rack into chops and place on top of the salad. Serve.

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