Middle Eastern Salad Platter With Lamb In Mustard Garlic Vinaigrette
By: Patrick Mullen
Published: Friday, December 10, 2010 - 1:02am

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

1 Salad: In bowl, cover bulgur with very hot water. Let stand for 1 hour. Drain well. Add green onions, celery and carrot. 2 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. 3 Just before serving, toss salad again and season with salt and pepper to taste. 4 Arrange lettuce leaves on large platter; mound Bulgur Salad on top. Surround with Lamb in Mustard-Garlic Vinaigrette. Pass reserved dressing separately. 5 Makes about 4 servings. 6 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.