Do you ever get it into your head that you really want to eat something specific? Last week, I really wanted to make a nicoise salad. I was planning to use it for my Meat Free Friday post. Unfortunately, it was not meant to be- the grocery store had no tuna (steaks, they had plenty of canned tuna but I didn’t want to use that) and no nicoise olives. They did have lamb chops on sale though, so I decided to a salad with those instead. It may have been for the best, because this was really good! I kept some of the basic componants of a nicoise salad (potato and string beans), swapped out kalamata olives for nicoise olives, and added a tomatillo salsa. I was a little worried about the competing flavors, but it all worked together very nicely.

Salad with Lamb and Potatoes

  • 1 recipe vinegrette dressing (below)
  • 1 lb lamb chops
  • 1/2 c balsamic vinegar
  • 1 tsp brown sugar
  • 1/2 lb green beans, trimmed
  • 1/2 lb new red potatoes
  • 1 Tbs olive oil
  • 1 Tbs rosemary
  • 2 tomatillos, diced
  • 1 plum tomato, diced
  • 1 clove garlic, minced
  • 1T lime juice
  • kosher salt and freshly cracked black pepper
  • 1/4 c. kalamata olives, pitted
  • 6 cups spring mix

In a small saucepan, combine vinegar and brown sugar. Bring to a simmer and reduce to about half. Coat lamb chops in this balsamic glaze. Set aside.

Meanwhile, heat over to 350. Toss potatoes in olive oi and rosemary, and roast for 30 minutes or until tender. Toss with 1/4 of the vinaigrette. Blanch green beans. Toss with another 1/4 of the vinaigrette. Allow to cool to room temperature.

Grill the lamb to your desired level of doneness. While the lamb grills, combine the tomatillos, tomato, garlic, and lime juice. Add salt and pepper to taste.

Toss the spring mix with the remaining vinaigrette. Top with lamb, potatoes, green beans, salsa, and olives.

Serves 4.

Vinaigrette Dressing

  • 6 Tbs vegetable stock
  • 1 Tsp flour
  • 6 Tbs red wine vinegar
  • 3 Tbs olive oil
  • Kosher salt

In a small saucepan, combine stock and flour. Mix weel to completely dissolve flour. Bring to a simmer and reduce by half. Add vinegar. Remove from heat and slowly whisk in oil. Add salt and pepper to taste.


A few people have asked if I plan to do the Meat Free Friday roundup again this week. I’ll keep doing it as long as there is intersest! Same as last week: link to in your meat free post (fish and shellfish are ok!) and send me an email at to join in! Deadline is 8pm EST on Thursday.