Grilled Lamb Sirloin With Greek Salad

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2 tablespoons fresh lemon juice

2 teaspoons finely grated lemon zest

1 1/2 teaspoons chopped rosemary

1 garlic clove, chopped

Freshly ground pepper

1/4 cup plus 1 tablespoon olive oil

Two 8-ounce lamb sirloins, butterflied


1 pint grape tomatoes

1 medium cucumber—peeled, seeded and thinly sliced

1/3 cup pitted black olives

1/3 cup crumbled feta cheese

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