Greek Lamb With Watermelon Salad - cooking recipe

Ingredients

1/3 cup extra virgin olive oil
2 tbsp chopped rosemary
2 tsp cumin seeds, crushed
1 None lemon, peel finely grated
1 None orange, peel finely grated
1 clove garlic, finely chopped
1 tsp salt
1 tsp ground black pepper
1/2 tsp red pepper flakes
4 None lamb fillets (7 oz each)
1/2 cup plain Greek yogurt
1/3 cup chopped mint
None None FOR THE WATERMELON SALAD
11 oz seedless watermelon, trimmed, chopped
1 cup crumbled feta cheese
1/2 cup pitted kalamata olives, sliced
1/2 cup mint leaves, sliced if large
1 tbsp olive oil
1 tbsp lemon juice

Preparation

Combine oil, rosemary, cumin, lemon and orange peels, garlic, salt, pepper and red pepper flakes in a shallow dish. Add lamb; turn to coat. Cover and refrigerate for 2 hours.
Meanwhile, combine yogurt and mint in a small bowl. Season to taste. Refrigerate until ready to serve.
For the watermelon salad, combine watermelon, feta, olives and mint in a large bowl. Whisk oil and lemon juice; season to taste. Drizzle over salad, tossing well.
Heat a large skillet on high heat. Remove lamb from marinade. Cook lamb in 2 batches, for 4-5 mins each side, until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins.
Slice lamb and serve with watermelon salad and minted yogurt.