Oregano lamb steaks

Name: Oregano lamb steaks
Cook time: 15 min
Yield: 1

with summer melon salad and feta yoghurt drizzle

Ready in around 15 mins

RECIPE FACT:

Watermelon like the name suggests consists of over 90% of water, providing a refreshing way to stay hydrated through the warmer months.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. To prepare the summer melon salad:

Thinly slice the radish into discs. Using half the tomato, cut into 1 cm wedges. Remove mint leaves from their stalks. Place diced watermelon, radishes, tomato, mint leaves and rocket into a salad bowl. Just before serving
2. To cook the oregano lamb steaks:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the oregano seasoned lamb steak to the pan, season with salt and cook for 2-3 mins on each side for medium rare – a little longer on both sides for well done. Remove from the heat, cover and rest for 2-3 mins before slicing. BBQ method: Grill the lamb steaks on the grill of a preheated BBQ for 2-3 mins each side for medium rare – a little longer on both sides for well done.
3. To prepare the pita breads:

Using half the wholemeal pita bread, place one half in a toaster. Toast until golden and crisp. Once cool, remove from the toaster and tear or cut into small bite size pieces. Gently toss through the melon salad.
TO SERVE:

Spoon summer melon salad onto a plate and top with sliced oregano lamb. Dollop with feta yoghurt drizzles and a grind of black pepper.