Grilled Lamb Loin and Goat Cheese Salat
2 cans (6 ounces each) pitted black olives, drained
3 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon finely chopped fresh oregano leaves
1 garlic clove, crushed
1/4 cup olive oil
2 American Lamb loins, trimmed of silver skin
2 small red onions, thinly sliced
1 pound arugula
1/2 pound giant Greek beans (gigondas) or great Northern white beans, cooked
1/2 cup firm goat cheese, crumbled
In blender or food processor, combine olives, vinegar, honey, oregano and garlic. Blend to puree. With motor running, slowly add oil. Remove 1/4 cup of the vinaigrette and generously brush it on the lamb loins. Reserve the remaining vinaigrette for the salad.
Over coals covered with grey ash, grill lamb loins for 15 to 20 minutes, turning once. Use a meat thermometer to test for doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Once lamb is cooked, remove from heat, cover and let stand for 5 minutes.
In salad bowl, combine onions, arugula and beans. Toss with vinaigrette and serve salad onto plates. Thinly slice lamb loin and arrange on the top of the salads. Sprinkle with cheese.