Roast Rack of American Lamb Salad

• 1 saddle of lamb, about 2 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme, coarsely chopped, or 1/2 teaspoon dried
• 2 tablespoons red-wine vinegar
• 2 teaspoons mustard, preferably America-made Dijon style
• 1/4 cup pure virgin olive oil
• 3 quarts losely packed salad greens such as Kentucky limestone or watercress or a combination of both
• Freshly grated Parmesan cheese

1. Preheat the oven to 400 degrees.
2. Pull and cut away almost all of the surface fat from the lamb.
3. When ready to cook, the weight of the lamb will be about one and one half pounds.
4. Arrange lamb on a baking dish.
5. Sprinkle with salt, pepper, olive oil and thyme.
6. Place the lamb in the oven and bake 30 to 35 minutes.
7. Remove and let stand 20 minutes to allow the juices to redistribute themselves.
8. Meanwhile, put vinegar, mustard, salt and pepper in a mixing bowl and beat with a wire whisk.
9. Gradually add oil, beating vigorously.
10. Place the greens in a salad bowl and add the salad dressing.
11. Toss to blend.
12. Arrange the greens on four to eight salad plates.
13. Place lamb on a flat surface and cut lengthwise into very thin slices.
14. Arrange about three or six slices of lamb over each serving of greens.
15. Sprinkle each serving with a little freshly grated Parmesan cheese and serve immediately.

lamb, salt, freshly ground pepper, olive oil, fresh thyme, redwine vinegar, mustard, virgin olive oil, salad greens, parmesan cheese

Taken from cooking.nytimes.com/recipes/6349 (may not work)