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1
Mix mustard and lemon juice in medium bowl.
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2
Mix in anchovy oil.
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3
Gradually whisk in olive oil.
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4
Add anchovies, chopped basil, and shallots.
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5
Season dressing with salt and pepper.
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6
Open lamb in large glass baking dish.
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7
Pour 1 1/3 cups dressing over, turning to coat both sides.
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8
Cover lamb and remaining dressing seperately and chill at leat 6 hours or overnight.
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9
Bring dressing to room temperature before using.
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10
Cook potaotes in large pot of salted water just until tender, about 15 minutes.
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11
Drain well.
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12
Transfer to large bowl.
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13
Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat.
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14
Cook beans in large pot of boiling salted water until crisp-tender, about 8 minutes.
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15
Drain.
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16
Rinse with cold water, drain well.
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17
Add beans and mushrooms to potatoes.
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18
Mix in 1/2 cup reserved dressing.
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19
Season to taste with salt and papper.
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20
Prepare barbeque (medium-high heat).
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21
Sprinkle lamb with salt and pepper.
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22
Place lamb on grill and cook until thermometer inserted into thickest part of meat registers 135F., brushing with remaining marinade from baking dish , about 12 minutes per side for medium-rare.
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23
Transfer to platter and let stand at least 15 minutes.
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24
Line large platter with spinach leaves.
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25
Mound potato salad in center.
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26
Cut lamb across grain in diagonal slices.
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27
Arrange sliced lamb around edges of platter.
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28
Drizzle lamb with remaining reserved dressing.
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29
Garnish salad with fresh basil sprigs and serve.
