Name: Mixed Grill with Fresh Tomato-and-Pepper Salsa
Yield: 6
Ingredients: 1 red onion -; 1 medium tomato -; 1/2 red bell pepper -; 1/2 green bell pepper -; 1/2 yellow bell pepper -; 3/4 c. extra-virgin olive oil -; 3 tbsp. lemon juice -; Kosher salt -; Freshly ground pepper -; 1 1/2 lb. boneless leg of lamb roast -; 1 1/2 lb. beef short ribs -; 1 1/2 lb. fresh chorizo or hot Italian sausage -

Mixed Grill with Fresh Tomato-and-Pepper Salsa

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Ingredients for - Mixed Grill with Fresh Tomato-and-Pepper Salsa

1. 1 red onion -

2. 1 medium tomato -

3. 1/2 red bell pepper -

4. 1/2 green bell pepper -

5. 1/2 yellow bell pepper -

6. 3/4 c. extra-virgin olive oil -

7. 3 tbsp. lemon juice -

8. Kosher salt -

9. Freshly ground pepper -

10. 1 1/2 lb. boneless leg of lamb roast -

11. 1 1/2 lb. beef short ribs -

12. 1 1/2 lb. fresh chorizo or hot Italian sausage -

How to cook deliciously - Mixed Grill with Fresh Tomato-and-Pepper Salsa

1. Stage

In a large bowl, combine the onion with the tomato, bell peppers, olive oil, and lemon juice. Add a large pinch each of salt and pepper and mix well. Cover and refrigerate overnight. Bring to room temperature before serving.

2. Stage

Light a grill. Season the lamb and short ribs with salt and pepper and let stand for 10 minutes. Grill all of the meats over moderate heat, turning occasionally, until the short ribs are browned and cooked through, about 12 minutes; the chorizo is cooked through, about 15 minutes; and an instant-read thermometer inserted in the thickest part of the lamb registers 130 degrees F for medium-rare, 25 to 35 minutes, depending on thickness. Transfer the meats to a platter to rest for 5 minutes.

3. Stage

Season the salsa once more with salt and pepper. Carve the grilled meats and serve the salsa alongside.