Herbed Lamb Salad

2 ounces fresh parsley, finely chopped
1 ounce fresh rosemary, finely chopped
1 ounce dried dill leaf
2 tablespoons coarse ground black pepper
1 tablespoon garlic powder
4 1/2 pounds American lamb top round (cut into 3-ounce pieces)
3 heads red leaf lettuce
2 heads romaine lettuce
2 medium onions, sliced
48 sweet cherry peppers
1/4 cup sliced almonds, toasted
HONEY MUSTARD DRESSING INGREDIENTS:
4 ounces honey
1 ounce balsamic vinegar
1 ounce dijon mustard
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon Worcestershire sauce
8 ounces sour cream
4 ounces mayonnaise
2 tablespoons poppy seeds, optional
Servings: 24
1. Mix parsley, rosemary, dill, pepper and garlic powder. Press lamb into mixture until it is thoroughly encrusted. Grill or broil lamb to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.

2. For Honey Mustard Dressing: Combine honey, vinegar, mustard, salt, garlic powder, pepper and Worcestershire. Add sour cream, mayonnaise and poppy seeds if used; chill until ready to serve.

3. Mix lettuces. Slice lamb and fan out over top of greens. Garnish with onions, cherry peppers and toasted almonds. Serve with Honey Mustard Dressing.