Middle Eastern Salad Platter With Lamb In Mustard Garlic Vinaigrette

Ingredients

1/2 head Boston or romaine lettuce

inch Lamb Mustard-Garlic Vinaigrette (recipe follows)

1/2 cup bulgur or cracked wheat

1/2 cup chopped green onions

1/2 cup chopped celery

1/2 cup grated carrot

1 salt and pepper

1/2 cup yogurt

1/2 cup sour cream

1 teaspoon each dried oregano and basil

1 teaspoon Dijon mustard

1/4 cup olive or vegetable oil

2 tablespoons lemon juice

1 clv garlic, minced

1/4 teaspoon Dijon mustard

2 cups thinly sliced cooked lamb

Preparation

Salad: In bowl, cover bulgur with very hot water. Let stand for 1 hour. Drain well. Add green onions, celery and carrot.

Dressing: Combine yogurt, sour cream, oregano, basil and mustard; mix well. Pour just enough dressing over bulgur mixture to moisten, reserving remaining dressing; toss to mix. Cover and refrigerate for at least 1 hour or up to 2 days.

Just before serving, toss salad again and season with salt and pepper to taste.

Arrange lettuce leaves on large platter; mound Bulgur Salad on top. Surround with Lamb in Mustard-Garlic Vinaigrette. Pass reserved dressing separately.

Makes about 4 servings.

Lamb in Mustard-Garlic Vinaigrette:In small bowl or food processor, combine oil, lemon juice, garlic and mustard; mix well and pour over lamb. Cover and refrigerate for at least 2 hours or overnight.