Lemon Mustard Sauce
|Unsalted butter||6 Tablespoon (3/4 Stick)|
|Garlic cloves||2 Large, minced|
|Coarse ground french mustard||3 Tablespoon|
|French mustard||1⁄2 Cup (8 tbs) (Moutarde De Meaux)|
|Shredded lemon peel||2 Large|
|Lemon||1 , juiced|
|Dried oregano||1⁄4 Teaspoon (Preferably Greek Or To Taste)|
|Freshly ground pepper||To Taste|
Combine butter and garlic in small saucepan and cook over low heat 3 to 5 minutes.
Just before serving, whisk in remaining ingredients; heat mixture briefly.
Trim leftover lamb of all fat.
Cut meat julienne and toss with lemon-basil-chive flavored mayonnaise.
Mound in lettuce cups and garnish with a few Greek olives and crisp cucumber sticks.