The delicate flavor of spring lamb pairs perfectly with lightly earthy, spring Mediterranean vegetables. I added flageolet beans to round off the salad with a little nutty flavor. As it can be a challenge to find spring lamb, get on over to your best butcher for his help with sourcing.

　　

Ingredients

Serves 4

　　

Beans

1 pound dried flageolet beans

　　1/2 lemon

　　1/2 cup chopped fresh garlic

　　10 sprigs thyme

　　2 teaspoons kosher salt

　　

Lamb

1/4 cup extra virgin olive oil

　　2 sprigs rosemary, chopped

　　2 tablespoons chopped fresh garlic

　　8 spring lamb tenderloins

　　

Tapenade

1/2 cup extra virgin olive oil

　　1 tablespoon chopped spring garlic

　　1/4 cup pitted and chopped kalamata olives

　　Salt and freshly ground black pepper

　　

Salad

1 red bell pepper

　　8 baby artichokes

　　Extra virgin olive oil

　　2 ounces frisée

　　Salt and freshly ground black pepper

　　

Beans

Step 1

To make the beans, soak the dried beans in water to cover for 4 hours. Drain.

　　

Step 2

In a large saucepan, combine 8 cups water with the beans, the lemon half, garlic, thyme, and salt. Bring to a simmer and cook for 45 to 50 minutes, or until al dente.

　　

Lamb

Step 3

To prepare the lamb, combine the olive oil, rosemary, and garlic in a shallow dish; add the lamb tenderloins, and marinate for 3 to 6 hours, depending on how much time you have and how much flavor you want the meat to absorb.

　　

Tapenade

Step 4

To make the beans, soak the dried beans in water to cover for 4 hours. Drain.

　　

Salad

Step 5

To make the salad, over an open flame, roast the bell pepper until all sides are properly charred, but not completely burnt.

　　

Step 6

Place the pepper in a bowl and cover with plastic wrap for 5 minutes. (This will steam the pepper, making it easier to remove the skin.) Remove the skin and seeds from the pepper,then julienne and set aside.

　　

Step 7

Bring a pot of salted water to a boil on the stove. Peel off the outer artichoke leaves until you reach a layer where they are almost yellow. Blanch the artichokes for 7 minutes, then let them cool down a bit before cutting each one in half. Coat them with extra virgin olive oil and season with salt and pepper.

　　

Step 8

Preheat the grill to medium-high. Remove the lamb from the marinade, removing any pieces of garlic or rosemary because they will burn on the grill. Season the lamb with salt and pepper. Grill the lamb for 4 to 5 minutes, or until medium-rare,turning them a few times. Grill the artichokes at the same time, turning them a few times, until you get grill marks on all sides, about 3 minutes. Let the lamb rest for 2 to 3 minutes, then slice. Place the beans, bell pepper slices, frisée, and artichokes in a bowl with the tapenade. Toss gently and season with salt and pepper. Place the sliced lamb on top and serve.

　　

Nutrition Per Serving

Per serving: 500.0 calories

　　380.0 calories from fat

　　43.0g total fat

　　6.0g saturated fat

　　5.0mg cholesterol

　　1280.0mg sodium

　　24.0g total carbs

　　6.0g dietary fiber

　　5.0g sugars

　　8.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Mixt Salads by Andrew Swallow. Copyright © 2010 by Andrew Swallow. Published by Ten Speed Press. All Rights Reserved.After working at Gramercy Tavern, Andrew Swallow graduated from the Culinary Institute of America in Hyde Park, New York. He continued to develop his craft at fine restaurants including Ajax Tavern in Aspen and Huntley Tavern, and as a manager of Gary Danko. During his tenure there, Andrew decided to create a new eco-gourmet fast-casual option: Mixt Greens. Partnering with his sister and brother-in-law, Leslie and David Silverglide, the team launched the San Francisco Bay Area's greenest restaurant in 2005. Mixt has since expanded to multiple locations across the country while still preserving its gutsy approach to salads, maintaining ecologically sound business practices, and retaining its original mandate of environmental sustainability. Swallow's home base is in San Francisco.