Grilled Lamb And Tomato Salad - cooking recipe

Ingredients

4 None lamb leg steaks
2 cloves garlic, thinly sliced
2 tbsp lemon juice
2 tbsp vegetable or olive oil
2 tsp dried mint leaves
2 large ripe tomatoes, coarsely chopped
1 small cucumber, thickly sliced
1 medium red pepper, seeded and coarsely chopped
1 small red onion, thinly sliced
1/3 cup pitted Kalamata olives
4 oz feta cheese, cut into 1/4-inch cubes

Preparation

Place lamb in a shallow glass dish. Sprinkle with garlic. Whisk lemon juice, oil and mint in a small bowl. Drizzle half the dressing over lamb; turn to coat. Cover with plastic wrap. Refrigerate for 15 mins to marinate.
Mix tomatoes, cucumber, red pepper, onion and olives in a large bowl. Add remaining dressing; toss to coat.
Preheat grill to medium-high. Grill lamb for 2-8 mins per side or until cooked to desired doneness. Transfer to a platter. Cover with foil; let stand for 5 mins. Slice. Add lamb to salad; toss to combine. Spoon salad into serving bowls; top with feta cheese. Serve immediately.