Lamb with Mediterranean salad

Ingredients

• 4 lamb chump chops or lamb leg steaks
• Lemon cheeks, storebought flatbreads, to serve

For the seasoning

• 1 tbsp extra-virgin olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp garlic powder
• 1 lemon, finely zested, plus ½ juiced
• Sea salt flakes

For the salad

• 400 g tinned chickpeas, drained and rinsed
• ½ Lebanese cucumber, finely chopped
• ½ red onion, finely chopped
• 200 g cherry tomatoes, halved
• 95 g kalamata olives, pitted and halved
• 100 g feta cheeses, crumbled
• 15 g flat-leaf parsley, roughly chopped
• 15 g mint leaves, roughly chopped
• 1 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• Sea salt flakes

For the dressing

• 250 g Greek-style yoghurt
• 1 tbsp tahini
• ½ lemon, juiced
• 1 garlic clove, finely grated
• 1 tsp ground cumin
• Sea salt flakes

Marinating time: 30 minutes or overnight.

Instructions

1. Combine the ingredients for the seasoning in a small bowl, seasoning well with salt. Rub this mixture all over the lamb, then cover and refrigerate for 30 minutes to overnight.
2. To make the dressing, combine the ingredients in a medium bowl and whisk to combine, seasoning to taste to your preference with salt.
3. To make the salad, in a large salad bowl, combine the chickpeas, cucumber, onion, tomatoes, olives, feta and herbs. Drizzle with the vinegar and olive oil and sprinkle with salt, toss gently to combine.
4. Once ready to cook, heat a large frying pan over medium-high heat and pan-fry the lamb for 3-4 minutes per side, or until cooked to your liking. Remove from the heat and allow the lamb to rest for a few minutes.
5. Slice the lamb and divide between plates with the salad, dressing, lemon cheeks and flatbreads on the side.

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