Lamb Two Ways with Peppadew Pepper Sauce

Cooking With Rania - "Summer Cooking"
KDKA Pittsburgh Today Live 7/25/2012

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Lamb Two Ways with Peppadew Pepper Sauce

INGREDIENTS

1 cup Greek olive oil
6 cloves garlic, chopped
1 large Vidalia onion, coarsely chopped
1 tablespoon chopped fresh oregano leaves
3 pounds lamb loins
1 pound Merguez sausage

Salt and freshly ground pepper
Peppadew Pepper Sauce, recipe follows

DIRECTIONS

Whisk together the oil, garlic, onion, and oregano in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

Preheat the grill to medium-high. Grill the sausage until golden brown on all sides and just cooked through. Remove the sausage from the grill and continue with recipe.

Remove the lamb from the marinade and discard the marinade. Grill the lamb loins for 4 minutes on each side, or until the lamb is golden brown and cooked to medium-rare doneness. Remove from the grill. Allow the lamb to rest for 5 minutes. Slice the lamb on an angle and place on a serving platter. Slice the sausage on an angle and place on the same platter with the lamb. Garnish the platter with sprigs of fresh oregano and serve with the sauce on the side.
Serves: 4 - 6

Peppadew Pepper Sauce:

Ingredients

2 cups thick Greek yogurt (I prefer Fage Yogurt)
8 - 10 Peppadew peppers - drained and coarsely chopped (or more to taste)
6 cloves garlic, coarsely chopped
2 teaspoons grated lemon zest
2 teaspoons chopped fresh oregano leaves
Salt and freshly ground pepper

Directions

Put all ingredients, except salt and pepper, in the bowl of the food processor and blend until smooth. Season, to taste, with salt and pepper. Transfer to a small serving bowl.