Before grilling over hot coals, wipe off excess marinade.

Transfer the lamb to a large roasting pan, discard the bread and reserve the excess marinade.

If using the oven, roast the chicken, still in the skillet and skin side down, for 15 minutes, basting twice with the excess marinade.

Remove the lamb from the marinade, wiping off excess marinade with your fingers.

Shake off excess marinade from chicken pieces, then saute until well browned on all sides, about 15 minutes.

Drain the vegetables of excess marinade, place in a bowl, dress with the vinaigrette and mix lightly.

Wipe excess marinade from steaks before cooking.

Remove the chicken, wipe off excess marinade and pat dry.

Put pork in a baking dish, reserving excess marinade.