Grilled Seasoned Lamb With Greek Potato Salad

Preparation

1. Step 1

   Turn on broiler if using.

2. Step 2

   Scrub potatoes, and cook in water to cover in covered pot until they are tender, 10 to 20 minutes, depending on size.

3. Step 3

   Put large clove of garlic through press, then mix in a small bowl with hot-pepper flakes and cinnamon. Using your fingers, rub mixture into both sides of the lamb. Prepare stove top grill, if using. Broil or grill lamb for 2 to 5 minutes, until it is browned but still pink inside.

4. Step 4

   Trim the tough stems from the arugula, wash thoroughly and dry.

5. Step 5

   Mix the yogurt and vinegar in a small bowl. Wash, trim and cut the cucumbers into half-inch pieces or smaller, and add to the bowl; mince the remaining clove of garlic, and add.

6. Step 6

   Cut the cooked lamb into julienne strips, and set aside.

7. Step 7

   Wash and halve the tomatoes, and add to the yogurt. Pit and chop the olives, and add; season with pepper.

8. Step 8

   Cut cooked potatoes into halves or quarters, depending on size, and add to yogurt mixture.

9. Step 9

   Arrange the arugula on two plates. Place sliced lamb to one side, potato salad on the other.