Warm Lamb and New Potato Salad

• 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

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

potatoes, thin, olive oil, balsamic vinegar, fresh marjoram, parsley, capers, mustard, freshly ground black pepper, mushrooms, red onion, boston lettuce, tomatoes

Taken from cooking.nytimes.com/recipes/6455 (may not work)