The Lamb: 

1 teaspoon Olive oil 
8 Lamb loin chops ; boned and defatted
2 1/2 tablespoon Lemon vinaigrette 
1/2 teaspoon Kosher salt 
Freshly ground pepper ; to taste
1 teaspoon Italian parsley ; chopped

The Artichokes: 

18 ounces Frozen artichokes hearts 
4 large Fresh artichoke hearts ; raw
10 ounces Frozen baby lima beans 
2 cups Garlic ; peeled and minced
1/4 cup Lemon vinaigrette 
2 teaspoons Italian parsley ; chopped
1 teaspoon Kosher salt 
Freshly ground pepper ; to taste
12 cups Salad greens 
3 tablespoon Lemon vinaigrette 
1 1/2 cups Imported black olives 
1 1/2 cups Parmesan cheese ; shaved

-= Instructions =-
Preheat the oven to 425ºF. Place the potatoes in a roasting pan and toss with the olive oil and 2 teaspoons of rosemary. Roast until tender, stirring from time to time, about 30 minutes. Let cool. Place in a bowl and toss with the salt and pepper. Garnish with the remaining rosemary. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and sear on all sides until medium-rare, about 4 minutes. Remove from the skillet and cool. Thinly slice the lamb and toss with the vinaigrette, salt and pepper. Place on a platter and garnish with parsley. Place the cooked and raw artichokes, lima beans and garlic in a bowl and toss with the 1/4 cup vinaigrette. Toss in the parsley, salt and pepper. Place the salad greens in a large bowl and toss with the 3 tablespoons vinaigrette. Place the olives and Parmesan in separate bowls. Pass the dishes separately, letting guests build their own salads. 

NOTES : Assembly Required- this recipe for a summer party where guests assemble their own salad...Have platters of roast lamb with potatoes and marinated artichokes. Of course, plates of marinated mushrooms, roasted peppers, sliced tomatoes, cucumbers and cheese enable the guest to further customize the meal. These are foods that people like to eat in summer. Tasty, appealing and stylish. One proviso: Group efforts tend to need reinforcement, like a sumptuous dessert. 

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