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Greek lamb with watermelon salad

Name: Greek lamb with watermelon salad
Prep time: 140 min
Cook time: 15 min
Total time: 155 min
Yield: 4
Ingredients: 2 teaspoons cumin seeds; 2 tablespoons fresh rosemary; 1 teaspoon whole black peppercorns; 1/2 teaspoon dried chilli fl akes; Grated zest of 1 lemon; Grated zest of 1 orange; 100ml extra virgin olive oil; 4 x 200g lamb backstraps, trimmed; 1/4 cup mint leaves, chopped; 1/3 cup (95g) Greek-style yoghurt; 1 tablespoon olive oil; 1 tablespoon lemon juice; 300g watermelon flesh, roughly chopped; 120g feta, crumbled; 1/2 cup mint leaves , sliced if large; 1/2 cup (60g) pitted kalamata olives, sliced

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2h 20m

15m

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This dish will make you feel like you're soaking up the sunshine on a Greek island, no matter where you are!

2 teaspoons cumin seeds
2 tablespoons fresh rosemary
1 teaspoon whole black peppercorns
1/2 teaspoon dried chilli fl akes
Grated zest of 1 lemon
Grated zest of 1 orange
100ml extra virgin olive oil
4 x 200g lamb backstraps, trimmed
1/4 cup mint leaves, chopped
1/3 cup (95g) Greek-style yoghurt

Watermelon salad

1 tablespoon olive oil
1 tablespoon lemon juice
300g watermelon flesh, roughly chopped
120g feta, crumbled
1/2 cup mint leaves , sliced if large
1/2 cup (60g) pitted kalamata olives, sliced

Method

1.

Pound cumin, rosemary, peppercorns, chilli and 1 teaspoon salt in a mortar and pestle, until coarsely ground. Add the lemon and orange zests, then stir in oil. Place lamb in a shallow dish, pour over marinade, then turn to coat well. Cover and refrigerate for 2 hours.
2.

Preheat the oven to 200°C. Heat a heavy-based frypan over medium-high heat. In 2 batches, sear the lamb on all sides, turning, for 2-3 minutes. Transfer the lamb to a baking tray, then roast in the oven for 7 minutes for medium-rare, or until cooked to your liking. Set aside to rest for 5 minutes.
3.

Meanwhile, for the watermelon salad, whisk together the oil and lemon juice, then season and toss in a large bowl with the remaining ingredients.
4.

Stir the mint into the yoghurt and season well. Slice the lamb backstraps and serve with the watermelon salad and minted yoghurt on the side.