Name: Greek lamb with watermelon salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 1/3 cup extra virgin olive oil; 2 tablespoon chopped rosemary; 2 teaspoon cumin seeds, crushed; 1 lemon, zest finely grated; 1 orange, zest finely grated; 1 clove garlic, finely chopped; 1 teaspoon salt; 1 teaspoon ground black pepper; 1/2 teaspoon dried chilli flakes; 4 200g lamb backstraps, trimmed; 1/2 cup greek-style yoghurt; 1/3 cup chopped mint; Watermelon salad; 300 gram seedless watermelon, trimmed, chopped; 125 gram feta, crumbled; 1/2 cup pitted kalamata olives, sliced; 1/2 cup mint leaves, sliced if large; 1 tablespoon olive oil; 1 tablespoon lemon juice

Ingredients

1/3 cup extra virgin olive oil

2 tablespoon chopped rosemary

2 teaspoon cumin seeds, crushed

1 lemon, zest finely grated

1 orange, zest finely grated

1 clove garlic, finely chopped

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon dried chilli flakes

4 200g lamb backstraps, trimmed

1/2 cup greek-style yoghurt

1/3 cup chopped mint

Watermelon salad

300 gram seedless watermelon, trimmed, chopped

125 gram feta, crumbled

1/2 cup pitted kalamata olives, sliced

1/2 cup mint leaves, sliced if large

1 tablespoon olive oil

1 tablespoon lemon juice

Method

1.In a bowl combine oil, rosemary, cumin, zest, garlic, salt, pepper and chilli.

2.Place lamb in a shallow dish, pour marinade over, turning to coat. Chill, covered, for 2 hours.

3.Heat a large frying pan on high. Cook drained lamb in 2 batches, for 4-5 minutes each side, until cooked to taste. Cover with foil and rest for 5 minutes.

4.In a small bowl, combine yoghurt and mint. Season to taste. Keep chilled.

5.To make watermelon salad, combine watermelon, feta, olives and mint in a large bowl. In a jug, whisk together oil and lemon juice. Season to taste and drizzle over salad, tossing well.

6.Slice lamb and serve with salad and minted yoghurt.

Boneless lamb leg can be used – bake in a moderate oven for 20 minutes per 500g.
Note

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