Salad: This is an unusual salad to enjoy, especially if there is left-over cooked lamb to be used.

LAMB AND WHITE BEAN SALAD:

1 ½ lb. cooked leg of lamb, slivered                           

1 ½ cups dried cannelloni beans

2 oz. minced prosciutto ham                                       

¼ cup olive oil

2 tbsp. each minced garlic & freshly-minced sage leaves

3 cups peeled, seeded and diced tomato                     

salt and pepper to taste

1 onion, sliced paper thin                                           

1 cup young lettuce leaves

thyme vinaigrette dressing:

    1/3 cup red wine vinegar                            

    1 shallot, minced

    1 tbsp. minced fresh thyme                        

    1 cup olive oil

    salt and freshly ground pepper

To make dressing:  Whisk together all dressing ingredients except oil.  Add oil in a steady stream, whisking constantly. Add salt and pepper to taste.               

Put sliced lamb in a bowl and add in ½ cup of the dressing. Toss well to coat meat. Cover and refrigerate overnight.

Soak beans in water to cover for 2 to 12 hours. Drain and add into a large pot of fresh cold water placed over high heat. Add prosciutto ham, cover pot and bring water to a boil. Reduce heat and simmer beans for 1½ hours until beans are tender but not mushy. Drain and cool. Beans can be cooked up to 2 days in advance, covered and refrigerated until needed.

In a large saucepan over low heat, cook garlic and sage in olive oil until fragrant. Add beans and tomatoes. Bring to a simmer and cook 15 minutes. Add salt and pepper to taste.  Cool and chill

Remove lamb and beans from refrigerator and let stand for an hour or so to bring back to room temperature. Taste and adjust seasoning. Marinade onion slices in just enough vinaigrette for 10 minutes before serving.

To serve:  Line a large serving plate with lettuce. Arrange lamb and beans on top. Garnish with marinated onions.