3 tablespoons olive oil
1 tablespoon fresh oregano leaves, finely chopped
2 teaspoons Dijon mustard
1 clove garlic, minced
2 trimmed lamb loins (about 8 ounces each)
Salt and freshly ground black pepper
Greek Salad, recipe follows
Lamb Turnovers, recipe follows
1 cup finely chopped romaine lettuce
1 cup cherry tomatoes, cut in half
1/4 cup sliced cucumber
1/4 cup crumbled feta cheese
1/4 cup pitted kalamata olives
1/4 cup olive oil
2 tablespoons finely chopped dill
3 scallions, finely chopped
1 lemon, juiced
Salt and freshly ground black pepper
1 stick (8 tablespoons) plus 1 tablespoon unsalted butter
2 cloves garlic, finely diced
2 shallots, finely diced
8 ounces ground lamb
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1/2 teaspoon freshly grated nutmeg
Four 17 by 12-inch phyllo sheets, thawed if frozen
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