Grilled Lamb Sirloin with Greek Salad

• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1 1/2 teaspoons chopped rosemary
• 1 garlic clove, chopped
• Freshly ground pepper
• 1/4 cup plus 1 tablespoon olive oil
• Two 8-ounce lamb sirloins, butterflied
• Salt
• 1 pint grape tomatoes
• 1 medium cucumberpeeled, seeded and thinly sliced
• 1/3 cup pitted black olives
• 1/3 cup crumbled feta cheese

1. In a food processor, combine the lemon juice with the lemon zest, rosemary, garlic and 1 teaspoon of pepper and pulse to blend.
2. With the machine on, slowly pour in 1 tablespoon of the olive oil until a paste forms.
3. Spread 1 tablespoon of the lemon paste all over the lamb and refrigerate for 10 minutes.
4. Light a grill or preheat a grill pan.
5. Season the lamb with salt and grill over a medium-high fire for 8 minutes, turning once, until an instant-read thermometer inserted in the thickest part of the meat registers 125 to 130 for medium rare.
6. Transfer the lamb to a platter and let rest for 5 minutes.
7. Meanwhile, in a medium bowl, toss the tomatoes with the cucumber, olives and feta cheese.
8. In a small bowl, whisk the remaining lemon paste with the remaining 1/4 cup of olive oil and season with salt and pepper.
9. Toss the salad with the dressing and mound on plates.
10. Carve the lamb across the grain into 1-inch slices and serve with the salad.

lemon juice, lemon zest, rosemary, garlic, freshly ground pepper, olive oil, lamb sirloins, salt, grape tomatoes, black olives, feta cheese

Taken from www.foodandwine.com/recipes/grilled-lamb-sirloin-with-greek-salad (may not work)