Think sweet, tender and mildly flavored lamb, luscious on the grill and available year-round at the meat counter. Then give it a savory and delicious flair with roasted red peppers, kalamata olives, prepared pesto, fresh cucumbers and feta cheese.

Include side dishes made with easy-to-prepare couscous or orzo, pita bread warmed over the coals and fresh tomatoes - and you'll have an easy meal with exotic taste.

Toast your backyard feast with a glass of great wine and say "santé!" to summer.

6 lamb loin chops (about 2½ pounds total)2 tablespoons prepared pesto, divided1 (5.45-ounce) box sun-dried tomato couscousHeat grill. Lightly brush both sides of each lamb chop with ½ teaspoon pesto.Place meat on prepared grill. Grill four to five minutes on each side or until meat reaches internal temperature of 160 degrees for medium doneness.Meanwhile, prepare couscous as package directs. Serve grilled lamb chops over couscous and top with pepper and olive salsa.Makes six servings.

1 (13-ounce) jar roasted florina peppers, drained and cut into 1½-inch strips3 ounces pitted kalamata olives, drained and halved¼ cup chopped red onion2 cloves fresh garlic, minced2 tablespoons chopped flat leaf parsley2 tablespoons chopped fresh basil¼ cup extra virgin olive oil3 tablespoons lemon juiceIn a medium bowl, combine peppers, olives, onion, garlic, parsley, basil, olive oil and lemon juice. Cover and refrigerate several hours or overnight.Serve with pesto-grilled lamb and couscous.Makes six servings.Tip: Any leftover salsa is great served on toasted baguettes.

1 pound boneless shoulder or leg of lamb, cut into 1-inch cubes3 tablespoons olive oil1½ tablespoons lemon juice1 tablespoon chopped fresh mint1 tablespoon chopped fresh oregano2 cloves garlic, minced1 small red onion, cut into small wedges1 small cucumber, seeded and thinly sliced4 medium roasted florina peppers, thinly sliced (about 1 cup)½ cup crumbled feta cheese4 soft pitas or flatbread, warmed½ cup creamy cucumber salad dressingIn large plastic food storage bag, combine lamb, olive oil, lemon juice, mint, oregano and garlic. Marinate meat in refrigerator several hours or overnight.Heat grill. Alternately thread lamb and onion wedges onto each of four skewers.Grill lamb kabobs eight to 10 minutes or until meat reaches internal temperature of 155 to 160 degrees for medium doneness.Meanwhile, in a medium bowl, combine cucumber, peppers and feta.To serve, place chopped grilled lamb and onions in pita bread, top with pepper and cucumber mixture and drizzle with dressing.Makes four servings.

1 pound boneless shoulder or leg of lamb, cut into 2-inch cubes4 tablespoons olive oil, divided1½ tablespoons lemon juice1 tablespoon chopped fresh rosemary2 garlic cloves, minced1 medium zucchini, cut into 1-inch pieces1 small red onion, cut into small wedges1 cup orzo pasta2 roasted florina peppers, coarsely chopped (about ½ cup)cup pitted kalamata olives, quartered1 teaspoon lemon zestIn a large plastic food storage bag, combine lamb, three tablespoons olive oil, lemon juice, rosemary and garlic. Marinate meat in refrigerator several hours or overnight.Heat grill. Alternately thread lamb, zucchini and onion wedges onto each of four skewers. Meanwhile, prepare orzo as package directs.Place kabobs on heated grill. Grill eight to 10 minutes or until meat reaches internal temperature of 155 to 160 degrees for medium doneness.Toss cooked pasta with remaining 1 tablespoon of olive oil, peppers, olives and lemon zest. Serve kabobs alongside warm pasta.Makes four servings.

''Wine is for enjoyment, not something to fuss over," says David Akiyoshi, winemaker of Woodbridge Winery in California.Use the following "no fuss" tips to make wine and enjoyable accompaniment to your Mediterranean feast.Serve white wines cool. Two hours in the refrigerator should do the trick.Red wines should be served slightly cooler than room temperature to maintain the fruit characteristics and freshness.Keep wines cool in the outdoor summer heat by placing them on ice in a galvanized steel bucket or other large container.Corkscrews come in many shapes and designs. Use the style that you're most comfortable with - and always have an extra on hand.Don't stress about glassware. If you're short on glasses, ask guests to bring their own. Or, for a more casual feel, serve your wine in colorful plastic tumblers or cups.Leftover wine will stay fresh for a week if recorked after opening. Store white wines in the refrigerator. Leave reds at room temperature if you plan to drink them within a day. Otherwise, refrigerate and return to room temperature before serving.The best tip for enjoying wine; drink what you like.In general, the occasion and your personal taste will influence which wines are or may become your favorites.