***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.