Grilled Lamb With Greek Spinach Pita Salad Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1228
FAT
304%
CHOL
78%
SOD
63%

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Ingredients for 4 servings

1/2 cup extra-virgin olive oil

6 ounces baby spinach

1/4 cup Kalamata olives, pitted and chopped

1 1/2 pounds lamb tenderloin, trimmed of fat

Kosher salt and freshly ground black pepper

1/2 English cucumber, sliced

1 tablespoon red wine vinegar

2 teaspoons honey

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh oregano leaves

4 ounces feta cheese, crumbled (1 cup)

2 tablespoons chopped fresh dill, plus more for garnish

4 pocketless pita breads

2 plum tomatoes, sliced

4 cloves garlic, coarsely chopped

6 tablespoons olive oil

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