Categories: Beef

Ingredients

• 1 1/2-2 lbs boneless leg of lamb
• 1 tbsp shredded lemon peel
• 2/3 cup lemon juice
• 6 tbsp olive oil
• 1/3 cup fresh oregano
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 cup fresh parsley
• 2 oz crumbled feta
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper
• 2 lbs Roma tomatoes, halved

Directions

1. Trim fat from lamb. Cut lamb across the grain into 1/2 to 3/4-inch slices. Place lamb in large plastic bag. For marinade, in a small bowl stir together lemon peel, 1/3 cups of the lemon juice, 4 tbsp of the olive, oregano, salt and 1/8 tsp black pepper. Pour marinade over lamb; seal bag. Marinate in fridge for 8-24 hrs, turning bag occasionally.

2. In a large bowl, combine remaining 1/3 cup lemon juice, 1 tbsp olive oil, parsley, feta, cinnamon and 1/4 tsp black pepper; set aside. Drain lamb, discarding marinade. Brush tomatoes with 1 tbsp oil.

3. Grill lamb and tomatoes over medium for 8 minutes.

4. Transfer tomatoes to a cutting board; cool slightly and coarsely chop. Toss tomatoes with feta mixture. Serve with lamb.

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