3 tablespoons lemon juice
4 teaspoons chopped fresh oregano
1 clove minced garlic
½ cup olive oil
Kosher salt and freshly ground pepper
3 lamb sirloins, each about 8 ounces
1 head escarole, torn into 2-3” pieces
2 cups roasted cherry tomatoes
½ English hothouse cucumber, peeled, seeded and diced
½ red onion, diced
½ cup crumbled feta cheese
½ cup Kalamata olives
2 teaspoons chopped fresh mint
2 teaspoon chopped fresh oregano
To make the marinade and vinaigrette, combine the lemon juice, 2 teaspoons of the oregano and garlic in a small bowl. Whisk in the olive oil to form an emulsion. Season to taste with salt and pepper.
Pour half of the marinade over the lamb sirloin and turn to coat. Allow to marinate 10 minutes. Reserve the rest of the mixture to use as a vinaigrette.
Preheat an outdoor grill. Remove the meat from the marinade and pat dry lightly leaving some of the marinade. Grill the lamb, turning occasionally, until the internal temperature reaches 130F, about 5 to 7 minutes per side.
Remove the meat from the grill and allow to rest for 10 minutes.
In the meantime, combine the escarole, tomatoes, cucumber and onion in a large serving bowl and toss with the reserved vinaigrette. Slice the lamb sirloin against the grain into ½-inch slices and place on top of the vegetables. Crumble the feta onto the top. Garnish with olives and chopped mint and the remaining 2 teaspoons oregano.
3 cups cherry tomatoes
2 tablespoons extra virgin olive oil
Preheat an oven to 400 F.
Place the tomatoes on a baking sheet and drizzle with olive oil. Toss together and season with salt. Spread the tomatoes in a single layer and roast in the oven until the tomatoes are soft, 15 to 20 minutes. Let cool.
Makes 2 cups