Mediterranean Garlic and Thyme Lamb with a Mint and Feta Salad

British lamb is a great alternative to chicken for a midweek meal, it’s delicious and a really versatile ingredient. You guys know I love a lamb curry but if you want something a bit lighter, a bit fresher, look no further!  

Recipe courtesy of Cooking with Zainab.

Prep Time: 10 mins

Cook Time: 8 minutes

Serves: 6 people

Ingredients

  • 6 British lean lamb rump steaks
  • 1 tablespoon black peppercorns
  • Few sprigs of fresh thyme leaves
  • 2 garlic cloves, peeled
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter

  • For the salad:

  • ½ cucumber, diced
  • 12-14 cherry tomatoes, halved
  • 2 shallots, diced
  • ½ block of feta
  • Big handful of mint, roughly chopped
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses

  • To serve:

  • Pitta breads

Method

  1. Start by grinding black peppercorns, remove thyme leaves from the stem and add them in along with garlic and salt. Pound it all together till you get a thick paste, mix in olive oil and lemon juice till it’s all combined.  
  2. Rub the lamb steaks with the garlic mixture and put them aside for 5 mins while we make the salad. To a large bowl add cucumber, cherry tomatoes and shallots.
  3. Crumble in the block of feta and add mint. Drizzle over extra virgin olive oil and pomegranate molasses, give it all a mix and pop in the fridge.
  4. Get your pan nice and hot, add vegetable oil and butter, once the butter is melted, add the lamb steaks and cook for 2-3 mins per side or until you get a nice char.
  5. Remove from the pan and put aside. Discard the excess butter and oil in the pan and grill the flatbreads for 1 min per side.
  6. Serve the lamb on top of the flatbreads, they soak up all the juice, plenty of salad on the side and enjoy!