Grilled Lamb and Sweet Pepper Salad



1 Leg of Lamb
4 large Red bell peppers
4 large Yellow bell peppers
4 large Green bell peppers
4 med Fennel bulbs
Tomatoes
3 large Red onions
Assorted Greens
Vinaigrette dressing

1. Clean, core, seed and slice peppers into 1/8-inch thick rings. Briefly grill on one side just to mark the rings. Lightly dress rings with vinaigrette and reserve. Prepare fennel and red onion in the same manner. Wash, core and cut tomatoes into wedges and dress with vinaigrette 2. Trim and roast lamb and cook until desired doneness, let sit for 15 minutes and slice into 4-6 oz. portions.
3. Dress greens with vinaigrette and put on plates. Fan slices of lamb over salad. Top with grilled vegetables and tomatoes.

24 servings (yes, 24!)