Ingredients:
800 grams lamb, trimmed
1 tablespoon lemon peel, grated
2/3 cups lemon juice
6 tablespoon olive oil
1/3 cup oregano
1/4 cup black olives, sliced
1/2 cup parsley
1/2 cup Feta cheese, crumbled
1/4 teaspoon cinnamon
900 grams tomatoes

Directions:
Slice lamb across grain into 1 1/2 to 2cm thick pieces; place in a large bowl. For marinade, stir together the lemon peel, half of the lemon juice, 4 tablespoons of the oil, the oregano, 1/2 teaspoon salt, and a pinch of pepper. Cover and marinate at room temperature for 20 minutes.
In a large bowl combine remaining lemon juice, olives, 1 tablespoon of the remaining oil, the parsley, feta cheese, cinnamon, and 1/4 teaspoon of pepper; set aside.
Drain lamb, discard marinade. Brush tomatoes with the remaining 1 tablespoon oil. Grill lamb and tomatoes on the rack of an uncovered grill directly over medium-hot heat for 8 to 10 minutes or until lamb is desired doneness and tomatoes are slightly charred, turning once. Transfer tomatoes to cutting board; cool slightly and slice. Toss the tomatoes with the feta cheese mixture; serve with lamb.