Barbequed Lamb Salad with Yoghurt dressing

Directions

Mix garlic, cumin, oregano, lemon juice and 2 tablespoons of the olive oil together with a generous grind of black pepper and ½ teaspoon salt. Put whole lamb back straps or frenched cutlets if you are substituting in a ceramic bowl pour over the marinade mixture and refrigerate while you get the rest of the meal together. Drop the beans into a saucepan of boiling salted water for 1 minute. drain and refresh immediately in cold water. When completely cold dry the beans on paper towel. Steam the baby potato halves; when cooked through but still firm (about 6 to 8 minutes) drain and toss with 1 tablespoon of the Cucumber Raita in a bowl. Cover with cling wrap and leave to stream. Toss the salad greens in a tablespoon or so of EV Olive Oil and a squeeze of lemon juice and a grind of pepper. Arrange all the salad ingredients including the potatoes and beans on a large serving platter. Drizzle with a little more olive oil and season with fresh ground black pepper and sea salt flakes. Cook the lamb back straps or cutlets on a hot barbeque plate for around three minutes per side (medium rare) or until done to your liking. Remove and rest for 5 minutes (most important if you want tender lamb). Slice the lamb straps on the diagonal into ¼ inch thick slices. Arrange on top of the salad and dollop with ½ the remaining Cucumber Raita. Or arrange the cutlets on top if you are substituting. Serve with extra Cucumber Raita on the side and a beer or glass of dry white wine. If you don’t have time or can’t be bothered making my Raita then mix 1½ cups of good Greek style yoghurt with 1 tablespoon of lemon juice (or more to taste) ½ teaspoon dried ground cumin, ¼ teaspoon salt and a tablespoon of either finely chopped fresh mint or cilanto(coriander).

Add some olives or crumbled feta cheese to the salad for variation if you like.