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Grilled Lamb Salad

2 boneless loins of lamb
2 tablespoons rosemary vinaigrette
1 pound mixed greens
1/2 cup feta cheese
3 tablespoons kalamata olives -- chopped
cracked black pepper
8 pieces oven dried tomatoes
6 new potatoes -- roasted and sliced in half


Season lamb with pepper. Roll in rosemary oil and marinate for 4 hours.

Heat grill.

Remove lamb from marinade and grill to desired degree of doneness.

Set aside in a warm place to rest. In bowl toss greens with cheese, olives and vinaigrette.

Cut lamb into 12 slices.

Top greens with lamb and potatoes.

Serve.


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