Grilled Lamb Salad “Paella” - Cascade Creek

Ingredients

• 2/3 cup extra-virgin olive oil
• 1 1/2 tsp grated lemon peel
• 1/3 cup lemon juice
• 3 garlic cloves, finely chopped
• 1 1/2 tsp chili powder
• 2 American Lamb leg steaks, cut 3/4-inch thick
• 3 cups chicken broth
• 2 tsp dried oregano leaves, crushed
• 2 tsp garlic salt
• 6 saffron threads or 1/4 teaspoon turmeric
• 1 1/2 cups rice
• 1/2 cup finely chopped red bell peppers
• 1/2 cup finely chopped green bell peppers
• 1 (6-1/2 ounce) jar marinated artichoke hearts, drained and coarsely chopped
• 1 1/3 cups frozen peas, thawed
• 1 cup chopped Roma tomatoes
• 1/4 cup slivered almonds, toasted
• 1/4 cup thinly sliced green onions