One of the best uses of leftover roast lamb is this salad, featuring leftover grilled leg of lamb, tomatoes, cucumbers, kalamata olives, and feta cheese.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 onion, coarsely chopped
• 1 garlic clove
• 2 dill sprigs
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon dried oregano
• 2 pounds boneless leg of lamb, in one piece
• salt and freshly ground pepper
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons dijon mustard
• kosher salt and freshly ground black pepper
• 2 heads of bibb lettuce (about 12 ounces total), torn into bite-size pieces
• 2 heads of frisée, inner light-green leaves only, torn into bite-size pieces
• 1/3 cup dill sprigs
• 1/3 cup whole flat-leaf parsley leaves
• 1 cup thawed frozen artichokes, drained
• 3/4 cup grape or cherry tomatoes, halved
• 1/2 seedless (english) cucumber, very thinly sliced
• 1/2 small red onion, very thinly sliced
• 1/4 cup pitted kalamata olives, halved
• 1/2 pound greek feta cheese, diced (1 1/4 cups)

Directions

1. In a blender, puree the oil, onion, garlic, dill, lemon juice, zest, and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes.
2. In a small bowl, whisk the olive oil with the red wine vinegar and Dijon mustard until emulsified. Season the dressing generously with salt and pepper.
3. In a large bowl, toss the Bibb lettuce with the frisée, dill, parsley leaves, artichokes, tomatoes, cucumber, onion, and olives. Add the dressing and toss well until evenly coated.
4. Slice the lamb against the grain. Add the sliced lamb and feta cheese to the salad and toss gently. Tran