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 oz lamb leg meat,; trimmed and
1 ; into 1 1/4 x 1/3 in
7 cup torn mixed greens
9 oz artichoke hearts,
1 large red bell pepper; julienned
10 oz mushroom
1/2 cup mint leaves; fresh
1/2 cup basil, fresh
1 basil, fresh for garnish
1 mint sprigs for garnish

Heat 1/4 cup dressing in heavy large skillet over med ~high heat. Add lamb

Yield: 6 servings