Ingredients
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
SALAD
2 heads Bibb lettuce, roughly torn
4 oz. French green beans, stemmed and blanched (about ½ cup)
½ cup small red onion, thinly sliced
Directions
LAMB
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.
SALAD
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.
TO SERVE
1Divide the salad among 4 plates and garnish with the egg quarters and a sprinkle of the remaining chopped chives and parsley.
