Lamb Salad with Thyme Vinaigrette

Makes:
8 servings
Time to Prepare:
2:15
Time to Cook:
1:25

Ingredients

  • 1 1/2 lb 
    Lamb Shank, whole
  • 1 1/2 cup 
    Beans, great northern, mature seeds, raw
  • 2 oz 
    Cured Ham, unheated
  • 1/4 cup 
    Olive Oil
  • 2 tbls 
    Garlic
  • 2 tbls 
    Ground Sage
  • 3 cup 
    Red Tomatoes
  • 1 dash 
    Table Salt
  • 1 dash 
    Black Pepper
  • 1 med 
    Onions
  • 1 cup 
    Tossed Salad, No Dressing
  •  
    THYME VINAIGRETTE:
  • 1/3 cup 
    Cider Vinegar
  • 1 whole 
    Shallots
  • 1 tbls 
    Thyme
  • 1/3 cup 
    Olive Oil
  • 1 dash 
    Table Salt
  • 1 dash 
    Black Pepper

Directions

1. Put sliced lamb in a bowl and add 1/2 cup Thyme Vinaigrette. Toss well to coat. Cover beans with water and soak. Leave both for 2 hours.

2. Drain and cover with fresh cold water. Add prosciutto and bring to a boil over high heat. Reduce heat to maintain a simmer and cook until beans are tender but not mushy. Drain and cool.

3. In a large pot over low heat, heat olive oil. Add garlic and sage and cook until fragrant. Add beans and tomatoes. Bring to a simmer and cook 15 minutes. Season with salt and pepper.

4. Marinate onion slices 10 minutes in Thyme Vinaigrette to coat them. Bring lamb and beans to room temperature. If beans appear somewhat dry, moisten with Thyme Vinaigrette. Taste and re-season, if necessary.

5. To serve, line a large serving platter with lettuces. Arrange beans and lamb atop lettuces. Garnish with marinated onion slices.

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