Minted lamb with Greek salad and tzatziki

Instructions

1 Combine the 2 teaspoons oil, lemon zest, 2 tablespoons lemon juice and seasoning in a shallow, non-metallic bowl. Roughly chop half the mint and add to bowl. Add lamb, turning to coat with marinade. Cover and refrigerate for 1 hour.

2 To make Greek salad, finely shred the remaining mint and place in a bowl. Add lettuce, tomatoes, cucumber, onion, olives, feta, the remaining oil, garlic and the remaining lemon juice. Season with black pepper and toss until well combined.

3 Place a chargrill pan over a medium-high heat (or heat a barbecue hotplate to medium- high). Once hot, add lamb and cook each side for 3 minutes for medium rare or cook to your liking. Transfer to a plate, cover with tinfoil and rest for 10 minutes. Thinly slice lamb and serve with salad, tzatziki and pita bread.