Firecooked Lambchetta w Apricot & Rosemary, Grilled Shishito Peppers, & Potato Salad
This killer lamb roast knocked our socks off. We put it with simple, easy sides, and threw together some mozz and tomatoes at the last minute. 

For the Firecooked Lambchetta recipe, buy my book.

For the peppers:

Toss whole shishito peppers in a mixture of olive oil, salt and pepper, honey, and ginger. Skewer and grill until they are slightly blistered.

For the potato salad:

8-10 new potatoes, gently washed and cubed

1 whole spring onion with green top + green top from a second onion

2-3 cloves garlic, minced

4 slices bacon

¼ C apple cider vinegar

2 T. honey

2 T. spicy Dijon mustard

½ C olive oil

salt

plenty of fresh cracked black pepper

Boil salted water and cook the potatoes until they are just tender. Drain and cool completely. Set aside in a mixing bowl.

In a cast iron pan, fry the bacon with the onion and garlic until the bacon is crispy an the onion and garlic are tender. Set aside to cool completely.

In a jar, combine the vinegar, oil, mustard, honey, and salt, and shake to emulsify.  Set aside at room temperature.

When the potatoes and the bacon mixture have cooled, combine them. Shake the vinaigrette well, then pour it over the salad. Top with cracked black pepper. Chill the salad until you are ready to eat.