Rosemary and garlic grilled lamb takes center stage in this Mediterranean mezze platter that's perfect for grazing.
Combine all the ingredients for the marinade in a bowl and whisk. Add the lamb to the mariande and be sure it is fully submerged. Cover and refrigerate for at least 4 hours or overnight.
After the lamb has marinated, heat a grill to med/high heat. Grill the lamb for about 5 mins total, flipping once, for medium rare (internal temperature of 125 degrees F). Remove to a plate and let the lamb rest for 10 mins before thinly slicing.
Arrange all of the ingredients on large board or platter clustering items together and placing the dips into small bowls. Serve family style.