Ingredients
Serves 4
8 new potatoes, scrubbed but not peeled, mixed colors if available
16 asparagus spears, trimmed
8 lamb loin chops
Kosher salt & freshly ground pepper
4 cups baby salad greens, washed & dried
MINT & BLACK PEPPER MARINADE FOR POTATOES, ASPARAGUS AND LAMB
3 T chopped fresh mint
1 t sugar
¼ t kosher salt
1 ½ t prepared mustard
½ T coarsely ground black pepper
2 T cider vinegar
¼ c good quality olive oil
Place mint in a small bowl and muddle with sugar. Whisk in seasonings and oil to emulsify.
SESAME-ORANGE VINAIGRETTE FOR SALAD GREENS
Makes ½ cup
Juice of two large oranges
2 T chives, minced
1/3 c canola or vegetable oil
1 T roasted sesame oil
2 t Asian garlic-chile oil
½ t kosher salt
¼ t white pepper
Directions
Preheat gas grill or broiler. Cut potatoes in half. Put on a baking sheet & toss with one-third marinade. Season with salt and pepper. Roast potatoes 20-25 minutes at 400ºF, turning until browned and tender. Blanche asparagus in boiling salted water 2-3 minutes. Plunge in ice water bath. Drain and brush with marinade. Grill asparagus 2-3 minutes. Set vegetables aside to keep warm. Season chops with salt & pepper & brush with marinade. Grill 3-4 minutes per side for medium rare. Dress greens with sesame vinaigrette & arrange on serving plates. Place chops across potatoes and asparagus. Drizzle with any remaining marinade.
