Grilled Lamb with Greek Spinach Pita Salad Recipe adapted from the Food Network Serves 4

Ingredients For the lamb: 6 tablespoons olive oil (Bookshop@St. Stephen’s) 4 cloves garlic, coarsely chopped 2 tablespoons oregano leaves, fresh if possible 1 ½ pounds lamb tenderloin, trimmed of fat (Taylor and Wright Farm) Salt and pepper 4 pita breads (ArtAnn Bakery)

For the salad: 2 tablespoons lemon juice 1 tablespoon vinegar from pickles (Sweet, Sour, Salty) 2 tablespoons dill Salt and pepper 2 teaspoons honey (Maurilio Flores) ½ cup olive oil (Bookshop@St. Stephen’s) 6 ounces baby spinach (Byrd Farm, Crumptown Farm) 8 ounces pickled cucumber (Sweet, Sour, Salty) ¼ cup kalamata olives, pitted and chopped 4 ounces feta cheese, crumbled (Lover’s Retreat Dairy)

Directions Whisk together 4 tablespoons of the olive oil, garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.

Heat your grill, broiler, or frying surface to high. Remove the lamb from the marinade and season with salt and pepper on both sides.

Place lamb on the cooking surface and cook until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue cooking to medium-rare, about 2 to 3 minutes longer.

Recipe from March 12, 2015 edition of the Farmers Market @ St. Stephen’s newsletter 804.288.2867 | 6000 Grove Avenue, Richmond, VA 23226 | saintstephensrichmond.net

Remove lamb from grill and place on cutting board. Cover loosely with a foil tent and let rest for 5 minutes before slicing into 1/2-inch-thick slices.

While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill, broil, toast or fry until golden brown and slightly crisp, approximately 30 seconds per side.

To create the salad, begin by whisking together the lemon juice, vinegar from the pickle jar, dill, honey, and salt and pepper to taste in a large bowl. Slowly whisk in the olive oil until emulsified. Add the spinach, pickles, olives and feta to the bowl and toss to combine.

Top each pita with some of the salad mixture and several slices of the lamb.

Recipe from March 12, 2015 edition of the Farmers Market @ St. Stephen’s newsletter 804.288.2867 | 6000 Grove Avenue, Richmond, VA 23226 | saintstephensrichmond.net