Food: Arugula With Roast Vegetables and Lamb Chops

Arugula With Roast Vegetables and Lamb Chops

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Serves: 4
Work Time: 20 minutes
Total Time: 1 hour 20 minutes

Roast Vegetables

700 g small red potatoes, quartered
225 g shallots, peeled and quartered
1 tablespoon balsamic vinegar
2 teaspoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Dressing

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

Mushrooms and Lamb Chops

450 g portobello mushrooms sliced 1 cm thick or 2 packages (225 g each) sliced portobello mushrooms
Olive oil
Salt and pepper
4 lamb loin chops, trimmed
3 bunches arugula, washed, stems removed

1. Heat oven to 200 degree C.
2. Toss potatoes, shallots, vinegar, oil, salt, and pepper together in a 300 x 228 mm baking pan.
3. Roast 1 hour, shaking pan occasionally during roasting.
4. Combine dressing ingredients; set aside.
5. Drizzle mushrooms with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper.
6. Grill 3 to 4 minutes per side until cooked and tender.
7. Brush chops with 1 teaspoon oil and sprinkle with salt and pepper.
8. Grill 4 to 5 minutes per side for medium rare (150 degrees C).
9. Toss arugula with 2 tablespoons dressing.
10. Add remaining dressing to potatoes and shallots; toss.
11. Serve potatoes, shallots, mushrooms and lamb on arugula.

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