Greek lamb with watermelon salad

Serving size: Serves 6
Cuisine type: Greek
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Lamb, Salad

INGREDIENTS

1/3 cup extra virgin olive oil
2 tablespoons chopped rosemary
2 teaspoons cumin seeds, crushed
finely grated zest 1 lemon and 1 orange
1 garlic clove, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried chilli flakes
4 x 200g lamb backstraps, trimmed
½ cup Greek-style yoghurt
1/3 cup chopped mint
WATERMELON SALAD
300g seedless watermelon, trimmed, chopped
125g feta, crumbled
½ cup pitted kalamata olives, sliced
½ cup mint leaves, sliced if large
1 tablespoon olive oil
1 tablespoon lemon juice

METHOD

In a bowl combine oil, rosemary, cumin, zest, garlic, salt, pepper and chilli.
Place lamb in a shallow dish, pour marinade over, turning to coat. Chill, covered, for 2 hours.
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.
In a small bowl, combine yoghurt and mint. Season to taste. Keep chilled.
WATERMELON SALAD.

In a large bowl, combine watermelon, feta, olives and mint. In a jug, whisk together oil and lemon juice. Season to taste and drizzle over salad, tossing well.
Slice lamb and serve with salad and minted yoghurt.

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