Ingredients :

• 1 ¾ lbs (800 g) roast lamb, trimmed of fat and cut in strips
• ½ cup (125 ml) olive oil
• 1 cup (250 ml) red wine vinegar
• ¼ cup (60 ml) honey
• 1 ½ tsp (7.5 ml) salt
• pinch dry mustard
• 2 tsp (10 ml) dried mint
• ¼ tsp (1 ml) oregano
• ¼ tsp (1 ml) thyme
• ¼ tsp (1 ml) aniseed
• 1 cucumber, peeled and sliced
• ½ bunch lettuce
• 1 cup (250 ml) pitted black olives

Procedure :

1. Combine lamb with olive oil, vinegar, honey salt mustard, mint leaves and herbs. Refrigerate for 1 hour.
2. Line serving dish with cucumber, tomato quarters and lettuce.
3. Drain lamb strips, reserving dressing, Spoon lamb strips into center of dish.
4. Combine dressing and olives. Pour over meat and vegetables to serve.

Makes 6 servings