Grilled Lamb Salad

Unroll lamb; trim off fat. In a small bowl, combine the Parmesan cheese, parsley, garlic, and lemon peel. Season the lamb with salt and freshly ground pepper. Top with the lemon-garlic mixture. Roll up lamb; tie securely. Insert a meat thermometer into the thickest part of the roast.

In a covered grill, arrange preheated coals around drip pan for indirect grilling. Test for medium-low* heat above the pan.

Place meat on grill rack, fat side up, over drip pan. Cover and grill the meat until the thermometer registers 140 degree F for medium rare (3/4 to 1 hour) or 155 degree F for medium (1 to 1-1/4 hours).

Remove the lamb roast from the heat. Cover the roast with foil and let it stand for 15 minutes. (The meat's temperature will rise 5 degrees F as it stands.) Slice the meat into medallions to serve.

Meanwhile, in a roasting pan, toss together the corn, potatoes, and red onion. Drizzle with olive oil; season with salt and pepper. Roast vegetables in a 425 degree F oven for 15 minutes.

Remove from oven; add asparagus and/or green beans. Toss the vegetables together. Return to oven; roast for 15 minutes more or until potatoes are tender. (You can serve vegetables warm or at room temperature.)

Just before serving, toss the vegetables with the lemon-dill asparagus sauce. Season the vegetables with some salt, pepper, and snipped dill. Place greens on large platter; top with roasted vegetables. Arrange the lamb medallions alongside the vegetables, with some greens showing. Garnish with feta cheese, pine nuts and olives. Makes 8 to 10 servings.