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Ingredients

• 3 pounds  boneless leg of lamb, butterflied
• 3 tablespoons  grated Parmesan cheese
• 2 tablespoons  snipped fresh parsley
• 1 tablespoon  minced garlic (6 cloves)
• 2 teaspoons  finely shredded lemon peel
•   Salt and black pepper
• 2   fresh ears of corn, kernels removed (about 2 cups) or 2 cups frozen corn, thawed
• 1 pound  tiny new potatoes, scrubbed and quartered
• 1 small  red onion, cut into 1/2-inch wedges
• 2 tablespoons  olive oil
•   Salt and black pepper
• 1 pound  asparagus, ends removed and spears cut into 2-inch pieces; and/or small green beans, trimmed
• 1/2 cup  bottled lemon-dill sauce
• 1/4 cup  snipped fresh dill
• 8 cups  mixed salad greens
• 1 cup  crumbled feta cheese
• 1/4 cup  pine nuts, toasted
• 1/4 cup  Greek ripe olives, pitted and halved

Description

For This Main-dish Salad, Mixed Greens Are Topped With Lamb Medallions And Roasted Vegetables Seasoned With Lemon-dill Sauce.

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