Method

• 1.
  Remove skin and pith from grapefruit. Over a bowl (to catch the juice), hold each one in your hand and cut the segments away from the membrane with a knife. Squeeze any remaining juice from membrane and discard.
• 2.
  Add segments to bowl with juice.
• 3.
  Steam zucchini, covered, over boiling water for 4 minutes until just tender. Add to the bowl with the grapefruit and juice. Add half the oregano and half the oil, then toss to combine.
• 4.
  Meanwhile, heat remaining tablespoon of oil in a frypan over medium-high heat. When hot, add lamb and cook for 3-4 minutes on each side or until browned and cooked to medium-rare. Slice thickly.
• 5.
  Serve the lamb on the warm zucchini and grapefruit salad, sprinkled with feta and remaining oregano leaves.