Yield: 1 Servings

Ingredients

1 chef du jour patrick clark
2 boneless loins of lamb
2 tb rosemary vinaigrette
1 lb mixed greens
1/2 c feta cheese
3 tb calamata olives, chopped
1 cracked black pepper
8 pcs oven dried tomatoes
6 new potatoes, roasted and
1 sliced in half

Instructions

Season lamb with pepper. Roll in rosemary oil and marinate for 4
hours. Heat grill. Remove lamb from marinade and grill to desired
degree of doneness. Set aside in a warm place to rest. In bowl toss
greens with cheese, olives and vinaigrette. Cut lamb into 12 slices.
Top greens with lamb and potatoes. Serve.

Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.