Lamb Salad with Roasted Vegetables

At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.

Unroll meat; trim fat. Sprinkle the meat with salt and pepper. For filling, in a small bowl combine the Parmesan cheese, parsley, garlic, and lemon peel. Spread the filling over meat. Roll up meat; retie securely with 100-percent-cotton string. Insert a meat thermometer into center of meat.

In a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above the pan. Sprinkle half of the drained wood chips over the coals. Place meat on the grill rack over drip pan. Cover and smoke until meat thermometer registers 140 degree F for medium-rare (1-1/2 to 2 hours) or 155 degree F for medium doneness (1-3/4 to 2-1/4 hours). Add more coals and wood chips as needed. [In a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Add drained wood chips according to the manufacturer's directions. Smoke as above, except place meat on a rack in a roasting pan.]

Remove meat. Cover meat with foil; let stand for 15 minutes. (The meat's temperature will rise 5 degree F during standing.)

Meanwhile, for vegetables, in a roasting pan toss together the corn, potatoes, and red onion. Drizzle with olive oil; sprinkle with salt and pepper. Roast vegetables in a 425 degree F oven for 15 minutes. Add asparagus and/or green beans; toss to combine. Roast about 15 minutes more or until potatoes are tender. (Serve vegetables warm or at room temperature.)

Before serving, toss vegetables with vinaigrette dressing and dill. Arrange salad greens on 8 to 10 dinner plates; top with roasted vegetables. Remove strings from meat; slice meat and arrange next to vegetables. Sprinkle with olives. Makes 8 to 10 servings.