Instructions: * Preheat the broiler if using. Cover the broiler pan with aluminum foil.

* Scrub but do not peel the potatoes and cook in water to cover in a covered
pot 10 to 20 minutes, depending on size.

* Trim the fat from the lamb. If using a stove-top grill, prepare. Grill or
broil lamb, turning once, for 7 to 10 minutes altogether, depending on its thickness and the desired degree of doneness.

* Remove rosemary leaves, finely cut the cornichons, mince the parsley and finely chop onion.

* In a serving bowl beat the oil with the vinegar and mustard. Stir in the rosemary, cornichons, parsley, and onion.

* When the potatoes are cooked, drain, cut in halves or quarters, add to the
dressing; cut the grilled lamb into bite-size pieces and add. Season with pepper. Mound in the center of a large plate or platter.

* Wash and dry the tomatoes and lettuce. Tuck the lettuce around the edges of
the salad and arrange the tomatoes around the perimeter. Serve warm.

Authors notes
* This meal in a dish derives its interest from the sharp flavors of the mustard and cornichons. But cornichons - French pickled gherkins - may not be available on every block. Try a smaller amount of capers instead if you cannot find the pickles.
* If you are serious about lean
lamb, use meat from a boneless leg and trim off the fat.
* The meal is complete with some good, dense bread with a substantial crust.

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