Sliced roast loin of lamb served atop a bed of spinach leaves and roasted red peppers with a feta cheese-basil mixture and drizzled with basil-infused oil.

Spinach Salad with Lamb and Feta

1 1/2 pounds boneless lamb loin

Salt and freshly ground black pepper to taste

1/2 cup plus 2 tablespoons extra-virgin olive oil

3 tablespoons finely chopped fresh basil leaves

3 red bell peppers, roasted and peeled*

2 tablespoons red-wine vinegar

10-ounces feta cheese

1 bunch spinach (about 6 cups packed)

1. Trim and tie lamb. Season lamb with salt and pepper. In a zip-lock style plastic bag combine lamb, 2 tablespoons oil, and 1 tablespoon chopped basil, turning lamb to coat evenly. Marinate lamb, covered and chilled, 4 hours.
2. Cut roasted peppers into thin 2-inch long strips and in a bowl combine with vinegar and 2 tablespoons oil. Chill peppers, covered, until ready to assemble salad.
3. In another bowl coarsely crumble feta cheese and stir together with 2 tablespoons oil and 1 tablespoon basil. Cover and chill feta/basil mixture.
4. In a blender puree remaining 1/4 cup oil with remaining tablespoon basil. Season with salt and pepper to taste. Transfer to a small bowl, cover, and chill.
5. Bring basil oil to room temperature before assembling salad.
6. Preheat oven to 450°F (230°C).
7. Heat an ovenproof skillet over medium-high heat until hot and brown lamb on all sides. Put skillet in middle of oven and roast lamb about 10 minutes, or until a meat thermometer registers 140°F (60°C) for medium-rare. Cool lamb. Chill lamb, covered, at least 2 hours. Carve lamb into thin slices.
8. Discard coarse stems from spinach and arrange leaves around edges of 4 large plates. Arrange the peppers evenly over spinach and mound the feta/basil mixture in center of each plate. Arrange lamb slices around feta and drizzle salads with basil oil.

Serves 4.

*For convenience, canned roasted red peppers available in most supermarkets may be used.