Grilled Lamb Pasta Salad with Fresh Tomato, Lemon and Dill Dressing Recipe

Ingredients
3/4 c fresh lemon juice
1/4 c olive oil
6 cloves garlic, finely chopped
1-1/2 tsp salt
1-1/2 tsp pepper
3 T chopped fresh dill, divided
1 pound lamb steak
1/2 pound rotini pasta
1-1/2 pounds Roma tomatoes, cut into 1/2 inch pieces
8 oz feta cheese, cut into 1/4 inch pieces
3/4 c sliced black olives, drained
1/4 c finely chopped red onion
Preparation
To make dressing, in small bowl whisk together lemon juice, oil, garlic, salt and pepper. Place lamb in sealable plastic bag and add 1/4 cup dressing and 1 tablespoon dill. Refrigerate and marinate for 1 hour or overnight.Cook pasta according to package directions. Drain and while still warm toss with 1/2 cup dressing and 1 tablespoon dill; set aside. Combine tomatoes, cheese, olives, onion and remaining dressing and dill. Allow flavors to blend for 1 hour. Toss pasta and tomatoes; set aside.Remove lamb from marinade and discard marinade. Grill over medium-hot coals about 2-3 minutes per side or until desired degree of doneness. Remove lamb from grill, cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Thinly slice lamb and serve over pasta.