Recipe - Grilled Lamb On Skewers

1 pound Lamb loin
2 tablespoon Olive oil
Salt; to taste
Freshlyground black pepper;
to taste
One half pound Fresh angel hair pasta
10 Roasted garlic cloves
Three fourths cup Extravirgin olive oil
Juice of one lemon
2 teaspoon Dijon mustard
1 small Red onion; thinly cut or sliced up
4 Roma or plum tomatoes;
cored, seeded,
And thinly cut or sliced up
One half cup Fresh sweet peas; blanched
One half cup Greek black olives; pitted,
halved
4 ounce Feta cheese; crumbled

Preheat the grill. Season the lamb with 1 tablespoon olive oil, salt and
pepper. Grill the lamb for 3 to 4 minutes on all sides until mediumrare or
desired doneness. Remove from the grill and cool. Bring a pot of salted
water to a boil. Add the pasta and cook until tender, about 4 minutes.
Drain and place the pasta in a bowl of ice water. Stir the pasta a couple
of times to separate the pasta. Drain very well. Toss the pasta with the
remaining olive oil. Season with salt and pepper. In a mixing bowl, add the
garlic. Using the back of a fork, mash the cloves until smooth. Stir in the
lemon juice and mustard. Whisk in the extravirgin olive oil slowly. Whisk
until the mixture is slightly thick. Season with salt and black pepper.
Slice the lamb on the bias, diagonally, into One fourth inch slices. In a large
mixing bowl, add the onions, tomatoes, and peas. Season with salt and
pepper. Add the cut or sliced up lamb, pasta, olives and cheese. Toss the salad with
the dressing. Serve either cold or at room temperature. This recipe yields
4 to 6