Grilled Lamb Salad “Paella”

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