NOTE:This is lovely, hearty main course can be made with any style of lamb (chops or leg, shaved) straight off the grill or with leftovers. Re-warm cold lamb gently as it can dry quickly.
6 tbsp (90 ml) extra-virgin olive oil
3 tbsp (45 ml) red wine vinegar
1.5 tsp (7 ml) Dijon mustard
Kosher salt and freshly ground pepper
2 heads Bibb lettuce
2 heads of crisp romaine or frisee (inner leaves)
1/3 cup dill sprigs
1/3 up flat-leaf parsley leaves
1 cup (250 ml) thawed frozen artichokes, drained
3/4 cup grape or cherry tomatoes, halved
1/2 seedless (English) cucumber, thinly sliced
1/2 small red onion, thinly sliced
1/4 cup pitted kalamata olives, halved
Cooked lamb (chop, leg/shaved)
1/2 lb (225 g/ 1 1/4 cups) Greek feta cheese, diced
In a small bowl, whisk olive oil with vinegar and mustard until emulsified. Season with salt and pepper.
In a large bowl, toss lettuces, dill, parsley, artichokes, tomatoes, cucumber, onion and olives. Add the dressing and toss the salad well until ingredients are evenly coated. Add the sliced warm lamb and feta cheese and toss gently. Transfer lamb salad to chilled plates and serve immediately.
Source: Food & Wine Annual Cookbook 2011. ISBN 978-1-60320-180-3