Name: Greek lamb with watermelon salad
Prep time: 140 min
Cook time: 15 min
Total time: 155 min
Yield: 1
Cuisine: greek
Ingredients: 2 tsp cumin seeds; 40.00 ml fresh rosemary; 1 tsp whole black peppercorns; 1/2 tsp dried chilli flakes; Grated zest of 1 lemon; Grated zest of 1 orange; 100ml extra virgin olive oil; 4 x 200g lamb backstraps, trimmed; 62.50 ml mint leaves, chopped; 95g yoghurt; 18.20 gm olive oil; 21.00 gm lemon juice; 300g watermelon flesh, roughly chopped; 120g feta, crumbled; 125.00 ml mint leaves , sliced if large; 60g olive

Greek lamb with watermelon salad

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Prep Time:
140 minutes

Cook Time:
15 minutes

Total Time:
155 minutes

Transport yourself to a Greek island with this vibrant dish!

Ingredients:

2 tsp cumin seeds
40.00 ml fresh rosemary
1 tsp whole black peppercorns
1/2 tsp dried chilli flakes
Grated zest of 1 lemon
Grated zest of 1 orange
100ml extra virgin olive oil
4 x 200g lamb backstraps, trimmed
62.50 ml mint leaves, chopped
95g yoghurt
21.00 gm lemon juice
300g watermelon flesh, roughly chopped
120g feta, crumbled
125.00 ml mint leaves , sliced if large
60g olive

Instructions:

Crush cumin, rosemary, peppercorns, chili, and 1 teaspoon of salt in a mortar and pestle until coarsely ground. Mix in lemon and orange zests, then stir in oil. Place lamb in a dish, pour over marinade, ensuring the meat is well coated. Cover and refrigerate for 2 hours before cooking.
Preheat the oven to 200°C. Sear the lamb in a hot frypan until golden brown on all sides. Then, transfer the lamb to a baking tray and roast in the oven for 7 minutes until cooked as desired. Rest the lamb for 5 minutes before serving.
In a large bowl, combine the oil and lemon juice, season with salt and pepper, and toss with the remaining salad ingredients.
Mix the mint into the yogurt and season generously. Slice the lamb backstraps and serve alongside the watermelon salad with a side of the minted yogurt.

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