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Recipe

Greek lamb with watermelon salad

Jul 29, 2012 2:00pm
  • 25 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Greek lamb with watermelon salad
  • 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

Greek lamb with watermelon salad
  • 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.

Notes

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

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