Serves: 4
Work Time: 20 minutes
Total Time: 1 hour 20 minutes
- 1 1/2 pounds small red potatoes, quartered
- 1/2 pound shallots, peeled and quartered
- 1 tablespoon balsamic vinegar
- 2 teaspoons olive or vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- 1/4 teaspoon each salt and pepper
- 1 pound portobello mushrooms sliced 1/2" thick or 2 packages (6 ounces each) sliced portobello mushrooms
- Olive oil
- Salt and pepper
- 4 lamb loin chops, trimmed
- 3 bunches arugula, washed, stems removed
1. Heat oven to 400 degree 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.
Per serving: 495 calories (43% from fat); 23g fat.
