Greek Lamb Salad with Feta & Olives

Steps

• Step 1

  In a mortar and pestle, crush together the grated lemon zest, garlic, rosemary, salt, pepper and olive oil, and rub over the lamb.

• Step 2

  Cut the vine tomato into wedges, slice the green tomato thinly, halve the cherry tomatoes and slice the beef tomato into large rounds. Place in a salad bowl.

• Step 3

  Cut the onion into wafer-thin slices, the cucumber into 5mm slices and the pepper into rings, and add all three to the salad.

• Step 4

  In a separate bowl, mash the olives lightly so they begin to seep a little juice – be careful not to break them up.

• Step 5

  Roughly chop half the mint and add it to the bowl.

• Step 6

  In a pestle and mortar, crush together the garlic, oregano, greek basil and the remainder of the mint to form a paste, then gradually add the vinegar. Whisk in the olive oil, then season.

• Step 7

  Add this to the mint and olives and leave for 10 minutes for the flavours to come through, or until the lamb is ready to dress.

• Step 8

  Heat a griddle pan and grill the lamb for 4-5 minutes on each side. Leave to rest for 5 minutes, then carve into strips.

• Step 9

  Pour the dressing over the salad and squash it in to the tomatoes using your hands.

• Step 10

  To finish, crumble the feta on top, lay the lamb strips over the cheese and serve.