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1
Sprinkle salt and pepper over lamb in a sealable plastic bag combine lamb, 2 tablespoons oil, and 1 tablespoon basil, turning lamb to coat evenly.
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2
Marinate lamb, covered and chilled, 4 hours.
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3
Cut roasted peppers into thin 2-inch long strips and in a bowl combine with vinegar and 2 tablespoons oil.
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4
Chill peppers, covered, until assembling salad.
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5
In the food processor coarsely crumble goat cheese and mix with with 2 tablespoons oil (or less I eyeball it) and 1 tablespoon basil.
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6
Chill goat cheese, covered, until assembling salad.
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7
In a blender blend remaining 1/4 cup oil, remaining tablespoon basil, and salt and pepper to taste until smooth.
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8
Transfer basil oil to a small bowl.
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9
Chill basil oil, covered, while preparing lamb.
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10
Bring basil oil to room temperature before assembling salad.
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11
Preheat oven to 450F.
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12
In an ovenproof skillet over moderately high heat until hot and brown lamb on all sides.
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13
Put skillet in middle of oven and roast lamb about 10 minutes, or until a meat thermometer registers 140F for medium-rare.
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14
Cool lamb.
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15
Chill lamb, covered, at least 2 hours and up to 1 day.
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16
Cut lamb into thin slices.
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17
Discard coarse stems from spinach and arrange leaves around edges of 4 large plates.
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18
Scatter come peppers evenly over spinach and mound some goat cheese in center of each plate.
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19
Arrange lamb slices around goat cheese and drizzle salads with basil oil.
