Grilled Marinated Lamb and Red Pepper Salad

Lamb:

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.