3/4 cup fresh lemon juice
1/4 cup olive oil
6 cloves garlic, finely chopped
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
3 tablespoons chopped fresh dill, divided
1 pound American Lamb sirloin or leg
1/2 pound rotini pasta
1-1/2 pounds Roma tomatoes, cut into 1/2-inch pieces
8 ounces low-fat feta cheese, cut into 1/4-inch pieces
3/4 cup Kalamata or black olives drained, cut in half
1/4 cup finely chopped red onion
To make dressing, in small bowl whisk together lemon juice, oil, garlic, salt and pepper. Place lamb in sealable plastic bag and add 1/4 cup dressing and 1 tablespoon dill. Refrigerate and marinate for 1 hour or overnight.
Cook pasta according to package directions. Drain and while still warm toss with ½1/2 cup dressing and 1 tablespoon dill; Set aside. Combine tomatoes, cheese, olives, onion and remaining dressing and dill. Allow flavors to blend for 1 hour. Toss pasta and tomatoes; set aside.
Remove lamb from marinade and discard marinade. Grill over medium-hot coals about 10 minutes per side or until desired degree of doneness: 145˚ºF for medium-rare, 160˚ºF for medium and 170˚ºF for well. Remove lamb from grill, cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Thinly slice lamb and serve over pasta.
PREP TIME: 20 Minutes
COOK TIME: 20 Minutes