Lamb and Potato salad
Preparation & Cooking Time:
Although the recipe calls for lamb tenderloins, you could certainly substitute leftover grilled lamb with excellent results.
3 lb lamb fillets
1/4 cup vegetable oil
2 cloves garlic, minced
1 cup fresh mint, chopped
2 lb baby new potatoes, scrubbed
2 red peppers, roasted and chopped
1 lb asparagus, blanched and chopped
2 tbsp fresh chives, chopped
1/3 cup lime juice
1/2 cup olive oil
4 egg yolks
2 tbsp olive oil
Steam the new potatoes on the side burner until tender, then drain. If the potatoes are larger than bite sized, cut them into halves or quarters as appropriate. Set aside.
Blanch the asparagus on the side burner, plunge into ice water, then drain on paper towel lined wire racks. Set aside.
Preheat the barbecue on HIGH, and place red peppers on grids. Char on all sides, then remove from the heat. Place the peppers in a paper bag to cool, then slip off the charred skins; seed and chop.
Grill the lamb on HIGH for 2 - 3 minutes per side. Cool, then slice.
To make the dressing, place the yolks, garlic, and lime juice in a blender, or in the bowl of a food processor. With the motor running, add the oils in a thin stream. Add the chopped mint leaves. Season with salt and pepper if desired.
Toss the lamb, potatoes, peppers and blanched asparagus with the dressing, and garnish with fresh chives.