***Dressing*** 1/2 cup olive oil 1/2 cup veg oil 1/2 cup mint, fresh — chopped 1/2 cup basil, fresh — chopped 1/4 cup balsamic vinegar 2 large shallots — halved 1 teaspoon Dijon mustard 1 teaspoon salt 1/4 teaspoon sugar ***Lamb** 12 ounces lamb leg meat, — trimmed and sliced – into 1 1/4 X 1/3 in 7 cups Torn mixed greens 9 ounces artichoke hearts, 1 large red bell pepper — julienned 10 ounces mushroom 1/2 cup mint leaves — fresh 1/2 cup basil, fresh basil, fresh for garnish mint sprigs for garnish Blend first 10 ingredients in blendr or processor until dressing is as = smooth as possible. (Can be prepared 1 day ahead. Cover and refrigerate) Heat 1/4 cup dressing in heavy large skillet over med -high heat. Add = lamb and cook, stirring frequently, about 3 min for medium-rare. Drain. = Transfer to bowl. Season with salt & pepper. Combine greens, articokes,= = bell pepper, mushrooms, 1/2 cup mint and 1/2 cup basil in bowl. Add = enough dressing to season to taste and toss gently. Mound salads on = plates. Top with lamb. Garnish with basil and mint sprigs. |
more Tags: Green, Lamb, salad
