Oregano & Lemon Lamb with Avocado Greek Salad
TOTAL TIME: 30 MINUTES + 20 MINUTES MARINATING TIME
750 g lamb sirloins or lamb leg steaks
2 garlic cloves, finely chopped
¼ cup lemon juice
2 tbs olive oil
2 tbs oregano leaves, chopped
3 vine-ripened tomatoes, cut into wedges
2 Lebanese cucumbers, chopped
½ small red onion, very thinly sliced
1 large just-ripe avocado
125 g feta cheese, roughly crumbled
1 tbs extra virgin olive oil
Lemon wedges, to serve
Place lamb in a shallow dish. Combine garlic, 2 tbs lemon juice, olive oil and oregano in a bowl. Whisk to combine. Pour over lamb, turn to coat, cover and set aside for 20 minutes.
Preheat a greased barbecue plate or char-grill on medium high heat. Barbecue or char-grill lamb for 3 to 6 minutes on each side (depending on thickness) or until cooked to your liking. Transfer to a plate, cover and set aside to rest for 10 minutes.
Meanwhile, to make avocado Greek salad, combine tomatoes, cucumber and onion in a bowl. Halve avocado lengthways, remove seed and roughly chop. Add avocado and feta to salad. Drizzle with remaining 1 tbs lemon juice and extra virgin olive oil. Season with salt and pepper to taste and toss to combine.
Slice lamb across the grain. Serve lamb with salad and lemon wedges.