Barbecued lamb with lentil salad and lemon yoghurt dressing

1 Combine olive oil, garlic, oregano and lemon zest in a bowl. Add lamb and marinate for at least 30 minutes. Brown marinated lamb in a frying pan over a medium-high heat or on the barbecue until just cooked. Remove, cover and set aside.

2 Meanwhile, to make dressing, combine lemon juice with yoghurt in a small jar, leaving aside a squeeze of lemon juice. Season with pepper. With the lid on, shake to combine.

3 To make salad, heat oil spray in a frying pan over a medium-high heat and add lentils, stirring to warm through. Add tomatoes, spinach and the extra squeeze of lemon juice. Stir to combine. Remove from heat.

4 Slice lamb across the grain (about 1.5cm thick).

5 Spoon lentil salad onto serving plates. Top with sliced meat and pour over dressing.