From: Executive chef Edward Leonard, CMC, AAC, Westchester Country Club, Rye, NY. Yield: 6 servings.

Lamb:

1 American lamb loin, boneless

½ cup pesto

1 Tbsp. olive oil

to taste, kosher salt and freshly ground black pepper

Mustard Vinaigrette Dressing:

2 Tbsp. rice wine vinegar

2 tbsp. pear vinegar

2 tsp. Dijon-style mustard

to taste, sea salt and freshly ground pepper

2 tsp. minced fresh basil

9 Tbsp. extra vigin olive oil

Salad Vegetables:

¾ lb. French green beans, lightly blanched in boiling salted water

18 fingerling creamer potatoes, halved, boiled and peeled

⅓ cup Niçoise or black olives

18 grape tomatoes, peeled

12 white anchovies

3 eggs, hard-boiled, quartered

For lamb: Split open and flatten loin. Spread with pesto. Roll up loin and tie. Rub with oil and season with salt and pepper. Roast at 375°F until medium-rare. Remove; let rest for 10 minutes.

For mustard vinaigrette dressing: Combine vinegars, mustard, salt, pepper and basil. Whisk until incorporated. Whisking vigorously, drizzle in olive oil.

For salad vegetables: Place beans, potatoes, olives and tomatoes in a bowl. Gently toss with dressing. Reserve 6 Tbsp. dressing.

To serve: Untie and slice lamb. Divide salad on 6 plates; top with lamb. Garnish with anchovies and egg. Drizzle with reserved dressing.