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In a 9-inch square Pyrex dish combine the lemon juice, olive oil, oregano, salt, and pepper. Place the lamb in the dish with the marinade. Cover and refrigerate while you make the asparagus salsa. (If you want to marinate the lamb the night before, that's even better.)

Fill a medium-sized pot with 6 cups of water and a scant tablespoon of salt. Bring to a boil over high heat. Fill a bowl with ice water in which to cool the asparagus after blanching. If you have very thin, tender asparagus, you can skip the blanching step.

While the water is heating, snap off the ends of the asparagus and peel the stems (if your asparagus is fairly tender and you want to skip peeling the ends, feel free). When the water reaches a boil, carefully add the asparagus to the pot. Cook until the spears are slightly tender and bright green, about 4 to six minutes. Don't overcook them. Use tongs to transfer the asparagus from the pot to the bowl of ice water. As soon as they're cool, remove the spears from the water, place on a plate covered with a clean dish towel or paper towels, and gently pat d

Slice the stalks on the bias into pieces about 1 1/2 inches long. In a medium-sized bowl, gently toss the asparagus, feta, parsley, garlic, vinegar and olive oil. Season with salt and pepper.

In a large sauté pan, heat the olive oil until almost smoking. You'll sear the meat over high heat but then shift down immediately to medium-high for the rest of the cooking time. I like lamb slightly pink inside and still juicy, so these cooking times are for medium rare meat. If you like it more well done, keep it over the heat for another 20 to 30 seconds.