Lamb Steaks with Zucchini, Peas and Mint

Marinate Lamb:

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

Prepare Ingredients:

Thinly slice zucchini into rounds . Cut onions in half and zest lemon. Pick mint leaves (reserving some for garnish), discard stems and roughly tear the leaves.

Cook Lamb:

Heat oil in a pan. Cook lamb over a medium-high heat for about 8 minutes (depending on thickness), turning once halfway. Remove lamb from heat and set aside to rest for 5 minutes (see tip).

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 Tbsp olive oil. 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!