Grilled Lamb And Tabbouleh Salad
|Boneless leg lamb||1 Pound, trimmed|
|Sun dried tomato dressing||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||6 Tablespoon (Divided)|
|Red onion||1 , cut into 1/2-inch slices,|
|Tabbouleh wheat salad mix||5 1⁄4 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Chopped tomato||1 Cup (16 tbs)|
|Chopped cucumber||1 Cup (16 tbs)|
|Olive oil||1 Teaspoon|
|Fresh baby spinach||7 Ounce (1 Package)|
|Crumbled feta cheese with basil and sun dried tomatoes||2 Ounce (1/2 Cup)|
1. Cut horizontally through thickest portion of lamb, cutting to, but not through, other side, open flat as you would a book (lamb should be close to an even thickness on each side to cook evenly). Combine dressing and 1/4t cup lemon juice. Reserve 1/4 cup mixture. Combine remaining dressing mixture, lamb, and onion slices in a zip-top plastic bag, seal, and marinate in refrigerator at least 1 hour.
2. Combine wheat and seasoning packet from package of tabbouleh mix in a large bowl. Add 1 cup boiling water, stir well. Cover and chill 30 minutes. Add remaining 2 tablespoons lemon juice, tomato, cucumber, and olive oil to wheat mixture, toss well. Cover and chill.
3. Prepare grill.
4. Remove lamb and onion from bag, discard marinade. Place lamb on grill rack coated with cooking spray, cover and grill 10 minutes. Turn lamb over, add onion slices to grill. Cover and grill 10 minutes or until lamb is desired degree of doneness and onion is tender, turning onion slices after 5 minutes.
5. Cut lamb diagonally across grain into thin slices. Place spinach in a bowl. Drizzle reserved 1/4 cup dressing mixture over spinach, toss well. Place about 1 cup spinach on each of 6 plates.