2 boneless American Lamb loins (about 10 ounces each)
¼ cup extra-virgin olive oil, plus additional as needed
dash Kosher salt and black pepper, to taste
1 tbsp chopped fresh thyme, rough chop
12 small new potatoes, cooked and halved
2 heads Bibb lettuce, roughly torn
4 oz. French green beans, stemmed and blanched (about ½ cup)
½ cup small red onion, thinly sliced
2 tbsp chopped flat-leaf (Italian) parsley
1Preheat the oven to 375ºF. Lightly drizzle each side of the lamb loins with olive oil. Season with salt, pepper and thyme.
2Coat the bottom of a large ovenproof sauté pan with olive oil and turn the heat to high. Add the lamb and cook the first side over high heat until a crisp brown crust develops, about 2 minutes. Turn the lamb over and cook the second side until a brown crust develops. Flip the lamb again and place the pan in the oven. Roast the lamb for about 4 minutes or until lamb is medium-rare. Remove the lamb from oven and transfer it to a plate to rest.
3Remove all but about 2 tablespoons of oil from the sauté pan and return it to the stove over medium-high heat. Add the potatoes in a single layer, cut-side down. Lightly season the potatoes with salt and pepper. Allow the potatoes to lightly brown before stirring; continue to cook them until lightly seared and warmed through. Transfer the potatoes to a warm plate.
1In a small bowl, combine the garlic, mustard, jam, vinegar, and olive oil. Add a pinch of salt and pepper and whisk until dressing comes together.
2In a large mixing bowl combine the lettuce, green beans, tomatoes, onions, and olives. Slice the lamb into thin slices. Add the lamb slices, potatoes, 1 tablespoon chives, and 1 tablespoon parsley to the salad bowl and gently toss with enough dressing to lightly coat.
1Divide the salad among 4 plates and garnish with the egg quarters and a sprinkle of the remaining chopped chives and parsley.