If you are in the mood for a delicious weeknight meal, take a look at this recipe from our friends at the Peachtree Road Farmers Market.
Marinated lamb
- 2 ½ lbs. lamb shoulder
- ½ cup olive oil
- 2 ounces red wine vinegar
- 2 tablespoons fresh thyme
- 2 tablespoons fresh oregano
- ½ red onion, sliced thinly
- ¼ cup Dijon mustard
Combine the oil, vinegar and mustard in a large mixing bowl. Cut the lamb into 2 inch square pieces and add to the mixing bowl. Add the sliced red onion, thyme and oregano and mix together.
Refrigerate for one hour. Lay the lamb out on a tray and season with salt and fresh cracked black pepper. Grill until the pieces are cooked to medium doneness.
Red pepper salad
- 1 bunch mixed salad greens
- 1 lb. mixed heirloom peppers
- 1 pint end of summer tomatoes, cut in half
- 4 ounces’ feta, broken into small pieces
- ½ cup Kalamata olives and cut in half
- 2 tablespoons mixed herbs –parsley, chives, tarragon
- Lemon juice, to taste
- Olive oil, to taste
Place the peppers directly into the coals of the grill and roast until black and charred. Once charred, set aside to cool. Once cooled, remove the seeds and the excess char and chop coarsely.
Mix the lemon juice and olive oil with finely chopped herbs such as chives and tarragon. Add a little brine from the olives and whisk until combined.
Add tomatoes, feta, olives, peppers and salad greens in a large mixing bowl and toss with herb and lemon dressing. Top the lamb generously with salad and enjoy.
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