Procedure:
Season lamb on all sides with salt and pepper. Place lamb on a rack in a roasting pan and roast at 325 degrees F for 15 to 20 minutes per pound or until desired dregee of doneness: 145 degrees F for medium-rare, 160 degrees F for medium, or 170 degrees F for well. Let lamb stand for 10 minutes. Internal temperature will rise approximatley 10 degrees. Slice the lamb as thinly as possible and sut into strips. Season with additional salt and black pepper, reserve.

For dressing, combine sugar, vinegar, and water in a small saucepan. Cook until all the sugar is dissolved, then remove from the heat and chill. Once vinegar and sugar mixture has cooled, add mint.

For salad, combine lamb, cabbage, cucumbers, carrots, pine nuts and basil in a large mixing bowl. Place the buuter lettuce in a second bowl. Season the ingredients in both bowls with salt and pepper, then add a few ounces of the dressing. Mix throughly, taste and add more dressing and seasoning as needed.

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