- ½ tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 x 140g lean lamb steaks
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 3 large ripe tomatoes, cut into chunky pieces
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ cucumber, cut into roughly 2cm chunks
- 50g pitted black olives, preferably Kalamata, in brine (not oil), drained
- 75g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- small handful mint leaves
Mix the oregano, olive oil, lemon juice and 1/2 tsp flaky sea salt in a large bowl and season well with ground black pepper. Put a spoonful of the dressing in a second bowl, add the lamb steaks and turn to coat. Marinate for 5 mins.
Heat a griddle pan over a medium-high heat, or set the grill to its hottest setting. Discard the marinade and cook the lamb on the griddle or grill for 4-5 mins each side or until done to your liking. Transfer to a plate and cover loosely with foil. Leave to rest for 3-5 mins, then slice thickly.
While the lamb is resting, add the tomatoes, cucumber and olives to the dressing in the large bowl and toss lightly. Divide between 4 plates and top with small chunks of feta. Place the sliced lamb on top, scatter with the mint leaves and serve.