Grilled Lamb And Potato Salad (Warm)

Directions

1. * Preheat the broiler if using. Cover the broiler pan with aluminum foil.
2. * Scrub but don't peel the potatoes and cook in water to cover in a coveredpot 10 to 20 min, depending on size.
3. * Trim the fat from the lamb. If using a stove-top grill, prepare. Grill orbroil lamb, turning once, for 7 to 10 min altogether, depending on its thickness and the desired degree of doneness.
4. * Remove rosemary leaves, finely cut the cornichons, mince the parsley and finely chop onion.
5. * In a serving bowl beat the oil with the vinegar and mustard. Stir in the rosemary, cornichons, parsley, and onion.
6. * When the potatoes are cooked, drain, cut in halves or possibly quarters, add in to thedressing; cut the grilled lamb into bite-size pcs and add in. Season with pepper. Mound in the center of a large plate or possibly platter.
7. * Wash and dry the tomatoes and lettuce. Tuck the lettuce around the edges ofthe salad and arrange the tomatoes around the perimeter. Serve hot.
8. Author's notes* This meal in a dish derives its interest from the sharp flavors of the mustard and cornichons. But cornichons - French pickled gherkins - may not be available on every block. Try a smaller amount of capers instead if you can't find the pickles.* If you are serious about leanlamb, use meat from a boneless leg and trim off the fat.* The meal is complete with some good, dense bread with a substantial crust.