Warm Lamb and New Potato Salad Recipe

Name: Warm Lamb and New Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound tiny new potatoes; 1 pound thin-cut lean lamb chops; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon minced fresh marjoram or thyme; 2 tablespoons minced fresh parsley; 2 teaspoons capers, rinsed; 1 teaspoon Dijon mustard; Freshly ground black pepper to taste; 1 cup mushrooms (3 ounces), sliced thin; 1 cup red onion (4 ounces), sliced thin; 1/2 2 heads Boston lettuce or 1 head Bibb lettuce, washed and dried; 1 dozen cherry tomatoes

Servings: persons

3/4 pound tiny new potatoes
1 pound thin-cut lean lamb chops
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh marjoram or thyme
2 tablespoons minced fresh parsley
2 teaspoons capers, rinsed
1 teaspoon Dijon mustard
Freshly ground black pepper to taste
1 cup mushrooms (3 ounces), sliced thin
1 cup red onion (4 ounces), sliced thin
1/2 2 heads Boston lettuce or 1 head Bibb lettuce, washed and dried
1 dozen cherry tomatoes

1
Scrub potatoes but do not peel, and boil 10 to 15 minutes, depending on size.
2
Trim excess fat from chops and brown on both sides in heavy skillet until medium rare.
3
Cut meat into thin strips and set aside.
4
Whisk oil and vinegar in bowl large enough to hold all of the ingredients.
5
Beat in the marjoram, parsley, capers and mustard.
6
Season with pepper.
7
When potatoes are cooked, drain and cut in halves or quarters, depending on size, and add to dressing along with lamb, mushrooms and onion.
8
Tuck lettuce under lamb-and-potato mixture.
9
Decorate with cherry tomatoes.
10
Serve with dense country bread.
11
Raisin nut bread and Italian whole grain bread are good choices.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 pound tiny new potatoes, 1 pound thin-cut lean lamb chops, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, and more.

Yes, Warm Lamb and New Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Lamb and New Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions