Greek Lamb Salad with Roasted Potatoes

MARINATE LAMB: In a medium bowl, stir together the garlic, rosemary, oregano, olive oil, red wine, salt, and pepper. Add the lamb to the bowl and toss to coat well. Marinate for at least 30 minutes (overnight is fine too).
700 g lamb backstrap or lean steaks, 3 cloves garlic, 1 ½ tablespoon fresh rosemary, 80 ml red wine, 3 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon sea salt, 1 teaspoon black pepper
ROAST POTATOES: Heat the oven to 220°C / 425° F. Toss the potatoes with olive oil, oregano, salt, and pepper. Roast for 30–35 minutes, until golden brown and crisp.
900 g new potatoes, 4 tablespoon olive oil, 1 teaspoon dried oregano, Salt & black pepper
SEAR LAMB: Heat a heavy-based pan, skillet or grill on high. Sear lamb 3–4 minutes per side for medium-rare. Rest for 5 minutes, loosely covered with foil to keep it warm, then slice thickly.
MAKE DRESSING: Whisk olive oil, vinegar, mustard, garlic, lemon juice, salt, and pepper.
1 tablespoon dried oregano, 4 tablespoon olive oil, 2 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, Juice of 1 lemon, 2 garlic cloves, Salt & black pepper
ASSEMBLE: Toss greens, tomatoes, cucumber, red onion, olives, feta, and mint with the dressing.
150 g lamb’s lettuce, 125 g cherry tomatoes, halved, 200 g feta cheese, crumbled, 75 g Kalamata olives,, 1 large cucumber, 1 red onion, Small bunch of mint
SERVE: Top salad with sliced lamb, then serve with a big bowl of tzatziki and roasted potatoes.

Prefer medium lamb? Cook for 4–5 minutes per side. Don’t forget to let it rest so that it stays nice and juicy.

Dressing too tart? Add 1 teaspoon honey to balance the flavours.

Want to make your own tzatziki? (it’s easy and SO much tastier than store-bought!) Check out the instructions in this recipe.