Lamb Steaks with Zucchini, Peas and Mint

Marinate Lamb:

Peel and mince garlic. Pat lamb dry on paper towel and place in a bowl. Add garlic and dried herbs with 1 Tbs olive oil and season with salt and pepper. Coat lamb well and leave to marinate while preparing remaining ingredients.

Prepare Ingredients:

Wash the fresh produce. Thinly slice zucchini into rounds use a mandolin if you have one. Cut pickling onions in half and zest lemon. Pick mint leaves reserving some for garnish, discard stems and roughly tear the leaves.

Cook Lamb:

Heat olive oil in a pan enough to cover the base. Cook lamb over a medium-high heat for about 8 minutes depending on thickness, turning once halfway. Remove from heat and set aside to rest for 5 minutes.

Prepare Salad:

Combine zucchini, peas, mint leaves to taste, onions and crumbled fetta in a bowl. Add lemon zest to taste, lemon juice and 2 Tbs olive oil extra virgin if you have it. Season with salt and pepper to taste and toss well.

You Plate It:

Slice lamb into desired thickness. Divide salad among plates and serve with sliced lamb. Garnish with reserved mint leaves. Enjoy!