Barbecued oregano lamb with lentil and green olive salad

Can you create a beautiful lamb backstrap in under 30 minutes Of course you can with this fantastic recipe!

Recipe «Barbecued oregano lamb with lentil and green olive salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp red wine vinegar, 2 garlic cloves, crushed, 2 tbsp roughly chopped fresh oregano leaves, 2 tsp extra virgin olive oil, 2 lamb backstraps , Lemon zest, to serve, 400g can lentils, drained, rinsed, 1/2 cup green Sicilian olives, pitted, halved , 1/2 cup feta, 60g baby rocket, 1/2 cup roughly chopped fresh flat-leaf parsley leaves, 1/4 cup fresh mint leaves, torn, 2 tbsp lemon juice.

Ingredients:

• 2 tbsp red wine vinegar 
• 2 garlic cloves, crushed 
• 2 tbsp roughly chopped fresh oregano leaves 
• 2 tsp extra virgin olive oil 
• 2 lamb backstraps 
• Lemon zest, to serve 
• 400g can lentils, drained, rinsed 
• 1/2 cup green Sicilian olives, pitted, halved 
• 1/2 cup feta 
• 60g baby rocket 
• 1/2 cup roughly chopped fresh flat-leaf parsley leaves 
• 1/4 cup fresh mint leaves, torn 
• 2 tbsp lemon juice 

Instructions

1. Combine vinegar, garlic, oregano and oil in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb. Turn to coat. Set aside for 5 minutes.
2. Heat a chargrill pan or barbecue grill on medium-high heat. Cook lamb for 5 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover. Rest for 5 minutes before slicing.
3. Meanwhile, make Lentil and green olive salad: Place lentils, olives, fetta, rocket, parsley and mint in a bowl. Whisk reserved oil and lemon juice together in a bowl. Drizzle over dressing. Toss gently to combine.
4. Place salad on a platter and top with lamb. Season with salt and pepper. Serve sprinkled with lemon zest.