Serves: 6
Preparation Time: 1:00
Per Serving:
897.8 Calories; 73.0g Fat (73.0% calories from
fat); 35.1g Protein; 25.8g Carbohydrate; 268mg Cholesterol;
115mg Sodium
Recipe By: Kathy Robertson
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Although the recipe calls for lamb tenderloins, you could certainly substitute leftover grilled lamb with excellent results.
3 lbs. lamb fillets
1/4 cup vegetable oil
2 cloves garlic, minced
1 cup fresh mint, chopped
2 lbs. baby new potatoes, scrubbed
2 red peppers, roasted and chopped
1 lb. asparagus, blanched and chopped
2 tablespoons fresh chives, chopped
1/3 cup lime juice
1/2 cup olive oil
4 egg yolks
2 tablespoons olive oil
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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.
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Blanch the asparagus on the side burner, plunge into ice water, then drain on paper towel lined wire racks. Set aside.
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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.
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Grill the lamb on HIGH for 2-3 minutes per side. Cool, then slice.
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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.
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Toss the lamb, potatoes, peppers and blanched asparagus with the dressing, and garnish with fresh chives.
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