Lamb Panzanella

Serving Size: Makes 4 servings
Prep Time: 30 minutes
Cook Time: 8 minutes

Ingredients

12 ounces boneless leg of lamb, cut into four 3oz loin cuts
4 tablespoons olive oil
7 ounces kalamata olive bread, 2-3 days old, crust removed
4 medium sized tomatoes, seeded and diced
1/2 cup fresh basil leaves, thinly sliced
2 tablespoons white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1/2 cup low-fat feta cheese, crumbled

Instructions

Sprinkle loin cutlets with salt and pepper, then rub with 1 tablespoon of olive oil and set aside. Cut kalamata olive bread in small bite-sized pieces (1-inch dice), place in large bowl. Add tomatoes and basil and toss. In separate bowl mixremaining 3 tablespoons olive oil with white balsamic vinegar and lemon juice, add to bread mixture along with feta and salt and pepper. Let sit for at least 15 minutes or can be prepared up to 1 hour ahead of time. Grill lamb cutlets until desired doneness (medium rare is about 4 minutes on each side).

Place 11/2 cups of bread salad mixture on a flat plate or shallow bowl. Slice the grilled lamb into thin strips and place on top.

Garnish with fresh basil sprig.