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

3   Pounds Boneless Leg Of Lamb, Butterflied 3   Tablespoons Grated Parmesan Cheese 2   Tablespoons Snipped Fresh Parsley 1   Tablespoon

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