Grilled Lamb Loin & Stone Fruit Salad with Mint, Feta and Pistachios

• 1 The Fresh Market Australian Reserve Boneless Lamb loin
• 1 tbsp fresh rosemary, minced
• 2 large cloves garlic, minced
• zest and juice of 1 lemon
• 3 tbsp high heat vegetable oil
• kosher salt and freshly ground black pepper, to taste
• 3 large peaches, pitted and halved
• 3 tbsp olive oil, divided
• 2 tbsp champagne vinegar
• 1 tsp honey
• 2 tsp Dijon mustard
• 1 tbsp minced shallot
• 1 tbsp fresh mint, chopped, plus more whole mint leaves for garnish
• 5 oz baby arugula
• 1 c cherries, pitted and halved
• 4 oz feta cheese, crumbled
• ¼ c chopped pistachios
• The Fresh Market Fig Balsamic Glaze

In a medium bowl, mix rosemary, garlic, lemon juice, lemon zest and 3 tablespoons of vegetable oil. Season to taste with salt and pepper and add the boneless lamb loin, turning well to coat. Marinate for 1 hour, up to 4 hours.

Preheat grill to medium high. Remove lamb from marinade and grill, turning a quarter turn every 2-3 minutes until internal temperature reads 135°F for medium rare. Set lamb aside to rest for 10 minutes while you grill the peaches and make the salad.

Brush the cut peach halves with olive oil and grill cut side down, 3-4 minutes until lightly charred. Turn the peaches and grill skin side down until peaches are soft, another 3-4 minutes. Remove from grill. Let cool for a few minutes so they are safe to handle and cut into wedges.

In a small bowl, whisk together the champagne vinegar, honey, Dijon mustard, shallot, mint and olive oil until well-combined. Season to taste with salt and pepper.

In a large bowl, mix the arugula, cherries and grilled peaches. Dress with vinaigrette until well coated. Slice the lamb loin into medallions and place atop the salad. Garnish with pistachios, crumbled feta and fresh mint leaves and drizzle Fig Balsamic Glaze over the lamb and salad. Serve immediately.