Recipes:
Greek Peppered Lamb Salad

Preparation Time: 20 mins
Cooking Time: 3 - 5 mins
Serves: 4

Ingredients:

300g lamb backstraps or fillets
1 tbsp black pepper
3 vine-ripened tomatoes, cut into wedges
2 small cucumbers, peeled and cubed
150g olives
100g Greek feta cheese, cubed
1 tsp dried oregano
1 tbsp lemon juice
3 tbsp extra virgin olive oil

Instructions:

1. Roll the lamb backstraps or fillets in the black pepper, pressing the pepper on with your fingers. Cover and refrigerate for 15 minutes.

2. Place the tomato, cucumber, olives, feta and half the oregano in a bowl.

3. Heat a chargrill pan or BBQ plate, brush with oil and when very hot cook the lamb for 2-3 minutes on each side.

4. Whisk the lemon juice, olive oil and remaining oregano together well. Season. Pour half the dressing over the salad, toss and arrange on a serving plate.

5. Cut the lamb on the diagonal into 1cm thick slices and arrange on the top of the salad.
   
   Pour the remaining dressing on top and serve.