Directions

• In blender or food processor, combine olives, vinegar, honey, oregano, and garlic.
• Blend to puree.
• With motor running, slowly add oil.
• Remove 1/4 cup of the vinaigrette and generously brush it on the lamb loins. Reserve the remaining vinaigrette for the salad.
• Over coals covered with grey ash, grill lamb loins for 15 to 20 minutes, turning once.
• Use a meat thermometer to test for doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well.
• Once lamb is cooked, remove from heat, cover, and let stand for 5 minutes.
• In salad bowl, combine onions, arugula, and beans.
• Toss with vinaigrette and serve salad onto plates.
• Thinly slice lamb loin and arrange on the top of the salads.
• Sprinkle with cheese.