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Grilled marinated lamb and red pepper salad

If you are in the mood for a delicious weeknight meal, take a look at this recipe from our friends at the Peachtree Road Farmers Market.

Marinated lamb

  • 2 ½ lbs. lamb shoulder
  • ½ cup olive oil
  • 2 ounces red wine vinegar
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh oregano
  • ½ red onion, sliced thinly
  • ¼ cup Dijon mustard

Combine the oil, vinegar and mustard in a large mixing bowl. Cut the lamb into 2 inch square pieces and add to the mixing bowl. Add sliced red onion and thyme and oregano and mix together.

Refrigerate for one hour. Lay the lamb out on a tray and season with salt and fresh cracked black pepper. Grill until pieces are cooked to medium doneness.

Red pepper salad

  • 1 bunch mixed salad greens
  • 1 lb. mixed heirloom peppers
  • 1 pint end of summer tomatoes, cut in half
  • 4 ounces’ feta, broken into small pieces
  • ½ cup Kalamata olives and cut in half
  • 2 tablespoons mixed herbs –parsley, chives, tarragon
  • Lemon juice, to taste
  • Olive oil, to taste

Place peppers directly into the coals of the grill and roast until black and charred. Once charred set aside to cool. Once cooled remove seeds and excess char and chop coarsely.

Mix lemon juice and olive oil with finely chopped herbs such as chives and tarragon. Add a little brine from the olives and whisk until combined.

In a large mixing bowl, add tomatoes, feta, olives, peppers and salad greens and toss with herb and lemon dressing. Top lamb generously with salad and enjoy.

For more delicious meals, check out our recipe index.

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