Warm Lamb, Zucchini And Feta Salad - cooking recipe

Ingredients

1 None lemon, juiced
2 tbsp oil
2 cloves garlic, crushed
2 None lamb backstraps
1 1/2 lbs baby zucchini, ends trimmed, halved lengthwise
4 cups baby spinach
3-4 sprigs mint leaves
1/2 cup feta, crumbled

Preparation

In a shallow bowl, combine half of lemon juice, half of oil and crushed garlic. Add lamb and turn to coat well. Refrigerate for 1 hour to marinate.
Preheat an oiled grill on high. Cook zucchini, cut-side down, for 1-2 mins, until grill-marked. Transfer to a bowl and drizzle with remaining lemon juice and oil. Set aside.
Cook lamb for 3-4 mins each side, or until cooked to desired temperature. Remove from heat, cover with foil and rest for 10 mins before slicing.
Toss spinach and mint with the zucchini. Serve salad topped with sliced lamb and crumbled feta.