Warm Lamb Salad with Herb Vinaigrette

Instructions

1. 1

   Remove lamb from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry and season both sides generously with salt and pepper.

2. 2

   Prepare the herb vinaigrette by whisking together 60ml olive oil, red wine vinegar, minced garlic, chopped mint, oregano, and lemon juice. Season with salt and pepper to taste.

3. 3

   Halve the cherry tomatoes, thinly slice the red onion, and dice the cucumber into 1cm pieces. Crumble the feta cheese and pit the olives if needed.

4. 4

   Heat remaining 30ml olive oil in a large skillet over medium-high heat. When oil shimmers, add lamb steaks and cook for 3-4 minutes per side for medium-rare, or adjust to desired doneness.

5. 5

   Transfer cooked lamb to a cutting board and let rest for 5 minutes. This allows juices to redistribute for maximum tenderness.

6. 6

   While lamb rests, arrange mixed greens on a large platter or individual plates. Top with tomatoes, cucumber, red onion, olives, and crumbled feta.

7. 7

   Slice the rested lamb against the grain into thin strips, approximately 1cm thick.

8. 8

   Arrange warm lamb slices over the salad and immediately drizzle with the herb vinaigrette while the meat is still warm.

9. 9

   Toss gently if desired, or serve as composed salad. Serve immediately while lamb is still warm.