***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.