Mixed Grill With Sicilian Lemon Salad And Almond Mint Salsa

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4 lemons

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

8 small Portobello mushrooms (about 1 1/2 pounds), stemmed

1/3 cup finely chopped red onion

2 anchovies, rinsed and mashed to a paste

1/4 cup balsamic vinegar

1/4 cup dry Marsala wine

8 chicken sausages (about 1 1/4 pounds)

Two 3-pound lamb racks (8 bones each)--trimmed, frenched and cut into individual chops

3 large bunches arugula, large stems discarded

Almond Mint Salsa

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