Warm Lamb Salad
|Lamb rib chops||12 (About 1/2 Inch Thick)|
|Green beans||1 1⁄2 Cup (24 tbs)|
|Green peas||1 Cup (16 tbs)|
|Sugar snap peas||1 1⁄2 Cup (24 tbs)|
|Torn assorted salad greens||8 Cup (128 tbs)|
|Chopped roasted sweet red pepper||1⁄2 Cup (8 tbs)|
|Sliced fennel||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Chopped chives||2 Tablespoon|
|Chopped fresh chervil/Parsley||1 Tablespoon|
|Olive oil||3 Tablespoon|
|Corn oil||3 Tablespoon|
|Minced shallots||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
DRESSING: In large bowl, whisk together olive and corn oils, shallots, vinegar, salt and pepper.
Spoon 2 tbsp (25 mL) into shallow glass baking dish; add chops, turning to coat.
Let stand to marinate for 30 minutes.
Meanwhile, in pot of boiling water, cook green beans and green peas for 3 minutes.
Add sugar snap peas; cook for about 2 minutes longer or until vegetables are tender-crisp.
Drain well and refresh under cold water; pat dry and place in separate bowl.
Add 2 tbsp (25 mL) of the dressing; toss to coat.
Place chops on greased grill over high heat; cook for 3 to 4 minutes per side or until desired doneness.
Brush with 2 tbsp (25 mL) of the dressing.
To remaining dressing in bowl, add salad greens, red pepper, fennel, basil, chives and chervil; toss to coat.
Mound salad attractively on serving plates.
Top with vegetables and chops.