Source: Bruce Aidells, Food & Wine, November 2003

• 2 8 oz lamb sirloins, butterflied
• 2 tbsp fresh lemon juice
• 2 tsp finely grated fresh lemon zest
• 1 1/2 tsp chopped rosemary
• 1 garlic clove, chopped
• freshly ground pepper
• 1/4 cup plus 1 tbsp olive oil
• 1 pint grape tomatoes
• 1 medium cucumber, peeled, seeded, sliced
• 1/3 cup pitted black olives
• 1/3 cup crumbled feta cheese

Marinade : In a food processor, combine the lemon juice, lemon zest, rosemary, garlic and 1 tsp of pepper, pulse to blend. Slowly pour in 1 tbsp olive oil until a paste forms. Spread 1 tbsp of lemon paste all over the lamb and refrigerate for 10 minutes. 

Prepare grill or grill pan to medium-high. Season the lamb with salt and grill for 8 minutes, turning once, until an instant-read thermometer inserted in the thickest part of the meat registers 125° to 130° F for medium rare. Transfer the lamb to a platter and let rest for at least 5 minutes.

Salad : In a medium bowl, toss tomatoes, cucumber, olives and feta cheese. In a small bowl, whisk remaining lemon paste with remaining 1/4 cup of olive oil, season with salt and pepper. Toss the salad with the dressing and mound on plates. Carve the lamb across the grain into 1-inch slices and serve with the salad.