This Greek dinner is a great for a summer weekend party. Prep some way in advance and then do most of the work the day of the party. Toss the salad and put everything on the table just as the meat is grilling.
Greek Lamb Platter
- 1-1/2 to 2 pounds boneless leg of lamb
- 1 tablespoon finely shredded lemon peel
- 2/3 cup lemon juice
- 6 tablespoons olive oil
- 1/3 cup snipped fresh oregano
- ½ teaspoon salt
- 1/8teaspoon black pepper
- ½ cup snipped fresh parsley
- 2 ounces crumbled feta cheese (1/2 cup)
- ¼ cup sliced pitted ripe olives
- ¼ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- 2 pounds tomatoes
1.Trim fat from meat. Cut lamb across the grain into ½- to ¾-inch slices. Place a lamb in a large reseal able plastic bag set in a shallow dish. For marinade, in a small bowl stir together lemon peel, 1/3 cup of the lemon juice, 4 tablespoons of the oil, the oregano, salt, and the 1/8teaspoon black pepper. Pour marinade over lamb; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.
2. In a large bowl combine remaining lemon juice, 1 tablespoon of the remaining oil, the parsley, feta cheese, olives, cinnamon, and the 1/4teaspoon pepper, set aside. Drain lamb, discarding marinade. Brush tomatoes with remaining 1tablespoon oil.
3.For a charcoal grill, grill lamb and tomatoes on the rack of an uncovered grill directly over medium coals until meat is desired doneness and tomatoes are slightly charred, turning once halfway through grilling (Allow about 8 minutes for medium-rare (145 degree F) or about 10 minutes for medium doneness (160 degree F)). (For a gas grill, preheat grill. Reduce heat to medium. Place meat and tomatoes on grill rack over heat. Cover and grill as above.)