*  Exported from  MasterCook II  *
 
                     Warm Lamb Salad with mixed Greens
 
 Recipe By     : Bon Appetit
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***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.
 
 
                    - - - - - - - - - - - - - - - - - - =
 
 
 NOTES : March Simmer & Savor
        Excellent! Even if you don't like lamb you will love this dish!
        An elegant dish.  You can reheat leftover lamb to use her instead =
 
        of the sauteed. =