Lamb Steaks With Persian Feta, Herb And Zucchini Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 400 -500 g lamb steaks (about 6 small steaks)
• 3 sprigs fresh mint (about 20 leaves or a small handful)
• 3 sprigs flat leaf parsley (about 20 leaves or a small handful)
• 1/2 lemon
• 1/2 lemon, juice of
• 3 tablespoons olive oil, plus
• 2 tablespoons extra olive oil
• 2 small zucchini, thinly sliced lengthwise (about 5 slices each)
• sea salt
• fresh ground black pepper
• 100 -120 g persian feta (ordinary feta is not a suitable substitute, if you can't get persian feta, use ricotta cheese)
• dried chili pepper flakes

Recipe

• 1 roughly tear the mint and parsley leaves into a medium mixing bowl.
• 2 take the half a lemon and slice it wafer thin - yes, peel and all! i know this sounds like a strange addition to a salad, but trust me. it's hard to slice a lemon this finely, so don’t worry if you end up with half slices, in fact, cut any large slices in half. add the lemon slices to the herbs.
• 3 add the juice of ½ a lemon and 3 tablespoons of olive oil to the bowl, along with a good pinch of sea salt, then toss well to combine.
• 4 set aside in the refrigerator for up to an hour to allow the mint flavour to permeate the dressing.
• 5 when the herb salad has rested, add 1 tablespoon of oil to a ridged grill over a high heat (use an ordinary frypan or skillet if you don’t have a ridged grill or, you could cook this on a barbecue.).
• 6 add the slices of zucchini, in batches if necessary, and cook until golden on each side.
• 7 remove zucchini from pan to a plate lined with paper towel.
• 8 sprinkle zucchini with salt and pepper, then add to the herb salad and toss well.
• 9 add another tablespoon of oil to the grill and cook the lamb steaks until golden on both sides, sprinkling lightly with some sea salt as they cook.
• 10 to serve, place three steaks in the centre of each plate and pile the zucchini salad on top.
• 11 now, using a teaspoon and a clean finger, push small pieces of the feta or ricotta on top of and around the salad – about 2-3 heaped teaspoons per plate.
• 12 finish each dish with a light sprinkling of dried chilli flakes.