Ingredients: (serves 4)
½ Cup reduced-fat Greek yoghurt
2 Lemons, zested then juiced
2 Garlic cloves, crushed
1 Tablespoon dried oregano
1 Tablespoon olive oil, plus 1 tablespoon extra
400g Lamb backstrap, loin chops or cutlets
¼ Watermelon, diced
2 Lebanese cucumbers, cut into bite sized chunks
½ Red onion, thinly sliced
1 Bunch mint, leaves picked
⅓ Cup Kalamata olives, pitted
100g Feta, crumbled
- Stir together yoghurt and lemon zest in a small bowl. Set aside.
- Combine garlic, oregano, half the lemon juice and one tablespoon oil in a medium non-reactive bowl. Add lamb and toss well to coat. Set aside to marinate while you prepare the salad.
- Combine watermelon, cucumber, red onion, mint leaves, olives and feta in a large bowl. Pour over remaining one tablespoon oil and half the lemon juice. Toss to coat.
- Heat a grill, BBQ or large frying pan over high heat. Add lamb and cook, basting with any leftover marinade, for 3-4 minutes each side or until cooked to your liking. Serve with watermelon salad and the lemon zest yoghurt.