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  • 4servings
  • 80minutes
  • 495calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, E
MineralsCopper, Natrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) small red potatoes , quartered 5 pound(s) shallots , peeled and quatered 1 tablespoon(s) balsamic vinegar

  2. 2 teaspoon(s) olive oil

  3. 1/2 teaspoon(s) salt

  4. 1/4 teaspoon(s) pepper

  5. 3 tablespoon(s) extra virgin olive oil

  6. 2 tablespoon(s) balsamic vinegar

  7. 1 tablespoon(s) Dijon mustard

  8. 2 tablespoon(s) minced shallot

  9. 1 clove(s) garlic , minced 5 teaspoon(s) salt and pepper

  10. 1 pound(s) portobello mushrooms , sliced

  11. 1/2" thick Olive oil

  12. Salt and pepper

  13. 4 lamb loin chops , trimmed

  14. 3 bunch(es) arugula , washed, stems removed

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Toss potatoes, shallots, vinegar, oil, salt, and pepper together in a 13 x 9" baking pan. Roast 1 hour, shaking pan occasionally during roasting. Combine dressing ingredients; set aside.

  2. Drizzle mushrooms with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper. Grill 3 to 4 minutes per side until cooked and tender. Brush chops with 1 teaspoon oil and sprinkle with salt and pepper. Grill 4 to 5 minutes per side for medium rare.

  3. Toss arugula with 2 tablespoons dressing. Add remaining dressing to potatoes and shallots; toss. Serve potatoes, shallots, mushrooms and lamb on arugula.

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