Grilled Lamb, Potato, Bean and Mushroom Salad
- 3/4 cup Dijon mustard
- 1/2 cup fresh lemon juice
- 3 2-ounce cans anchovies, drained, oil reserved, anchovies chopped
- 1 1/3 cups oil
- 1 1/2 cups (packed)chopped fresh basil
- 1 cup chopped shallots
- 1 5 1/2-pound leg of lamb, fat trimmed, boned, and butterflied (about 3 1/2 pounds boned)
- 3 pounds small red-skinned potatoes, cut into 3/4-inch pieces
- 2 pounds yellow wax beans, trimmed
- 1 pound mushrooms, sliced
- Spinach leaves
- Fresh basil sprigs
- Mix mustard and lemon juice in medium bowl.
- Mix in anchovy oil.
- Gradually whisk in olive oil.
- Add anchovies, chopped basil, and shallots.
- Season dressing with salt and pepper.
- Open lamb in large glass baking dish.
- Pour 1 1/3 cups dressing over, turning to coat both sides.
- Cover lamb and remaining dressing seperately and chill at leat 6 hours or overnight.
- Bring dressing to room temperature before using.
- Cook potaotes in large pot of salted water just until tender, about 15 minutes.
- Drain well.
- Transfer to large bowl.
- Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat.
- Cook beans in large pot of boiling salted water until crisp-tender, about 8 minutes.
- Drain.
- Rinse with cold water, drain well.
- Add beans and mushrooms to potatoes.
- Mix in 1/2 cup reserved dressing.
- Season to taste with salt and papper.
- Prepare barbeque (medium-high heat).
- Sprinkle lamb with salt and pepper.
- Place lamb on grill and cook until thermometer inserted into thickest part of meat registers 135F., brushing with remaining marinade from baking dish , about 12 minutes per side for medium-rare.
- Transfer to platter and let stand at least 15 minutes.
- Line large platter with spinach leaves.
- Mound potato salad in center.
- Cut lamb across grain in diagonal slices.
- Arrange sliced lamb around edges of platter.
- Drizzle lamb with remaining reserved dressing.
- Garnish salad with fresh basil sprigs and serve.
mustard, lemon juice, anchovies, oil, fresh basil, shallots, lamb, potatoes, yellow wax beans, mushrooms, fresh basil sprigs
Taken from www.epicurious.com/recipes/food/views/grilled-lamb-potato-bean-and-mushroom-salad-101130 (may not work)