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Grilled Lamb with a Salad of Spring Lettuces, Fresh Herbs, and Creamy Feta Dressing

Lamb is a quintessential spring protein, and pairing it with creamy feta and cooling herbs yields a Mediterranean lunch that is perfect for the first al fresco meal of the season.
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Servings 4 people

Ingredients
  

CREAMY FETA DRESSING (Makes 3 cups)

  • 1 1/2 cups mayonnaise
  • 1 cup sour cream
  • 4 ounces sheep’s milk feta
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped scallions
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh dill

LAMB

  • 2 garlic cloves minced
  • 1 shallot minced
  • 2 tablespoons chopped fresh oregano
  • 1 lemon zested and juiced
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound lamb leg fat removed, sliced into 12 thin strips

SALAD

  • 2 heads bibb lettuce leaves torn into bite- size pieces
  • 1 cup arugula
  • 1 cup pea shoots
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped basil
  • 1/4 cup sliced radish
  • 1/4 cup creamy feta dressing
  • Kosher salt and freshly ground black peppet to taste

Instructions
 

CREAMY FETA DRESSING

  • Add all ingredients to a blender or food processor. Blend on high speed until smooth and creamy. If dressing is too thick, add a few tablespoons of water; if it is too thin, add a little more mayonnaise.
  • Refrigerate in an airtight container for up to 2 weeks.

LAMB

  • Combine all ingredients in a sealable plastic bag, seal, and massage bag to coat lamb with marinade. Refrigerate for 45 minutes.
  • Heat a gas or charcoal grill to medium- high heat or until charcoal embers are low and evenly heated.
  • Remove lamb from bag and arrange onto metal skewers. Grill for 3 to 4 minutes on each side. Remove from grill and rest meat on a wire rack for 2 to 3 minutes.
  • Add lettuce, arugula, pea shoots, herbs, and radishes to a large mixing bowl. Drizzle dressing over vegetables and gently toss until vegetables are evenly coated. Season with salt and pepper.
  • Divide salad and grilled lamb between four dinner plates. Serve with remaining dressing on the side.