Ingredients:

1 1/2-2 lbs. boneless leg of lamb
1 TBSP finely shredded lemon peel
2/3 Cup lemon juice
6 TBSP olive oil
1/2 Cup snipped fresh oregano
1/2 TSP Kosher Salt
1/8 TSP Fresh ground black Pepper
1/2 Cup snipped fresh parsley
1/2 Cup crumbled feta cheese
1/4 Cup pitted, sliced kalamata olives (or any ripe olives)
1/4 TSP ground cinnamon
1/4 TSP black pepper
2 LBS Roma tomatoes

Directions:

1. Trim fat from meat. Cut lamb across the grain into 1/2 - 3/4 inch slices. Place lamb in a large self-sealing plastic bag set in a shallow dish. For marinade, in a small bowl stir together lemon peel, 1/3 cup of the lemon juice, 4 Tbsp of the oil, the oregano, salt and the 1/8 Tsp pepper. Pour marinade over meat; seal bag. Marinate in refrigerator 8 to 24 hours;  turning occasionally.

2. In a large bowl combine the remaining lemon juice, 1 Tbsp of the remaining oil,  the parsley, feta cheese, olives, cinnamon, and the 1/4 tsp pepper; set aside. Drain lamb ; discard marinade. Brush tomatoes with the remaining 1 Tbsp oil.

3. For a charcoal grill. grill lamb and tomatoes on rack of uncovered grill directly over medium coals until meat is desired doneness and tomatoes are slightly charred, turning once halfway through grilling. Allow about 8 minutes for the medium rare ( 145F), about 10 minutes for medium doneness ( 160F). (For a gas grill, preheat grill. Reduce heat to medium. Place meat and tomatoes on the grill rack over heat. Cover; grill as above).

4. Transfer tomatoes to a cutting board; cool slightly; slice. Toss the tomatoes with the feta cheese mixture. Serve lamb with tomato mixture.