Unroll lamb; trim off fat. In a small bowl, combine the Parmesan cheese, parsley, garlic, and lemon peel. Season the lamb with salt and freshly ground pepper. Top with the lemon-garlic mixture. Roll up lamb; tie securely. Insert a meat thermometer into the thickest part of the roast.

In a covered grill, arrange preheated coals around drip pan for indirect grilling. Test for medium-low* heat above the pan.

Place meat on grill rack, fat side up, over drip pan. Cover and grill the meat until the thermometer registers 140 degree F for medium rare (3/4 to 1 hour) or 155 degree F for medium (1 to 1-1/4 hours).

Remove the lamb roast from the heat. Cover the roast with foil and let it stand for 15 minutes. (The meat's temperature will rise 5 degrees F as it stands.) Slice the meat into medallions to serve.

Meanwhile, in a roasting pan, toss together the corn, potatoes, and red onion. Drizzle with olive oil; season with salt and pepper. Roast vegetables in a 425 degree F oven for 15 minutes.

Remove from oven; add asparagus and/or green beans. Toss the vegetables together. Return to oven; roast for 15 minutes more or until potatoes are tender. (You can serve vegetables warm or at room temperature.)

Just before serving, toss the vegetables with the lemon-dill asparagus sauce. Season the vegetables with some salt, pepper, and snipped dill. Place greens on large platter; top with roasted vegetables. Arrange the lamb medallions alongside the vegetables, with some greens showing. Garnish with feta cheese, pine nuts and olives. Makes 8 to 10 servings.

To test the temperature of the preheated coals, place your hand above the coals at the height the food will be cooked. Start counting and if you need to remove your hand after 5seconds, the coals are medium-low.