Put the lamb in a bowl with the garlic,
olive oil, paprika and some seasoning.
Mix well then leave for 5 mins.
Tear the chicory leaves into pieces and
mix with the artichokes and watercress.
Drizzle over a little of the reserved
Heat a griddle pan or barbecue until
smoking, then add the lamb. Cook for
5-6 mins, turning half way. Slice the lamb,
arrange on top of the salad and pour over
any juices. Serve with crusty bread if