Grilled Lamb Pasta Salad with Fresh Tomato, Lemon and Dill Dressing

4 Servings
3/4 cup fresh lemon juice
1/4 cup olive oil
6 cloves garlic, finely chopped
1-1/2 teaspoon salt
1-1/2 teaspoon pepper
3 tablespoon chopped fresh dill, divided
1 pound Lamb flank steak
1/2 pound rotini pasta1
1/2 pounds Roma tomatoes, cut into 1/2 inch pieces
8 ounces low-fat feta cheese, cut into 1/4 inch pieces
3/4 cup Kalamata or black olives, drained, cut in half
1/4 cup finely chopped red onion
To make dressing, in small bowl whisk together lemon juice, oil, garlic, salt and pepper. Place lamb in sealable plastic bag and add 1/4 cup dressing and 1 tablespoon dill. Refrigerate and marinate for 1 hour or overnight. Cook pasta according to package directions. Drain and while still warm toss with 1/2 cup dressing and 1 tablespoon dill; set aside. Combine tomatoes, cheese, olives, onion and remaining dressing and dill. Allow flavors to blend for 1 hour. Toss pasta and tomatoes; set aside. Remove lamb from marinade and discard marinade. Grill over medium-hot coals about 2-3 minutes per side or until desired degree of doneness. Remove lamb from grill, cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Thinly slice lamb and serve over pasta.