Adapted from a recipe by Angus Brown of Octopus Bar & Lusca and demonstrated at the Peachtree Road Farmers Market.
Lamb: 2 1/2 pounds lamb shoulder, trimmed and cut into 2-inch cubes 1/2 cup olive oil 1/4 cup red wine vinegar 1/4 cup Dijon mustard 1/2 red onion, sliced thinly 2 tablespoons fresh thyme 2 tablespoons fresh oregano 1 pound peppers Red Pepper Salad: Peppers that were cooked with the lamb Lemon juice Olive oil 1/2 cup pitted Kalamata olives, cut in half, brine reserved 2 tablespoons chopped mixed herbs -parsley, chives, tarragon for example 1 bunch mixed salad greens 1 pint tomatoes, cut into bite size pieces 4 ounces feta, broken into small pieces Salt and pepper
In a large mixing bowl, combine olive oil, vinegar and mustard. Stir in onion, thyme and oregano. Add lamb, cover bowl and refrigerate at least one hour. When ready to grill, remove lamb from marinade and sprinkle with salt and pepper. Discard marinade. Grill until cooked to your preference. Grill peppers until black and charred. Set aside to cool.
Red Pepper Salad:
Remove seeds and stem from charred peppers and chop coarsely.
In a large bowl, whisk together lemon juice and olive oil with a little brine from the olives. Add herbs and stir again. Add greens, tomatoes, feta and olives and toss together. Taste for seasoning. Serve with grilled lamb.