Shepherd's Salad

This was inspired by one of my favorite dishes: Shepherd's Pie.  It's got many of the same flavors, but in a less decadent application.  It's a great and flavorful salad!  Sorry for the poor image!

Shepherd's Salad

Ingredients

Salad

• 2 Tbsp. olive oil
• 4 oz. lamb chops
• 8 cups cabbage, shredded (Savoy is my favorite for salads)
• 2 cups baby potatoes, roasted and smashed
• 1 cup baby carrots, roasted
• 1/2 cup Irish cheddar, shredded
• 1/4 cup frozen peas, thawed
• salt & pepper, to taste

• Dressing & Marinade

• 1/4 cup olive oil
• 3 Tbsp. red wine vinegar
• 1 Tbsp. Worcestershire sauce
• 3 Tbsp. strong Irish mustard (Colman's will work too)
• 2 Tbsp. whole grain mustard
• 2 Tbsp. honey
• salt & pepper, to taste

Serves 3-4
Cook Time: 30 minutes

​Start by making your marinade: combine oil vinegar, Worcestershire, salt and pepper in a mason jar and shake to combine.   Save half for the dressing and pour the remaining half into a zip-top bag with the lamb; marinate for 30 minutes or so.
Preheat oven to 450; toss potatoes and carrots in olive oil, salt and pepper and roast for about 15 minutes until vegetables are browned; remove sheet pan from oven and smash potatoes with a measuring cup, bottom of a drinking glass or something similar (don't demolish them, but you want them squished pretty good, just not falling apart).  Give carrots a flip and put pan back in the oven for another 10 minutes.
Preheat a small sauté pan over medium-high heat, when heated add olive oil.  Remove lamb from marinade and pat dry with paper towels; discard marinade.  Sear lamb on both sides, then lower the heat and cover until lamb reaches 125 (for rare).  Allow lamb to rest for about 5 minutes before thinly slicing.
Meanwhile, shred cabbage and make dressing by adding both mustards and honey to the mason jar you set aside earlier.  Again, shake to combine and you've got your strong Irish honey mustard dressing.
Meanwhile, toss salad ingredients together and add sliced steak.  Drizzle with Irish honey mustard dressing.