- 800 g rolled deboned leg of lamb
- Olive oil, for greasing
- Sea salt and freshly ground black pepper
- A few sprigs thyme
- A few sprigs rosemary
- For the salad:
- 2 large heads cos lettuce, trimmed and roughly sliced
- 100 g feta, coarsely broken
- 1 cup baby tomatoes
- 1/3–½ cup kalamata olives
- 4-6 small crisp cucumbers, sliced
- 4-6 spring onions, thinly sliced lengthways
- A handful basil leaves
- A handful mint leaves
- For the dressing, mix:
- 2 T lemon juice
- ¼ cuyp Greek yoghurt
- 1/3 cup olive oil
- 1 clove garlic, crushed
- 1 t sumac
- Sea salt and freshly ground black pepper, to taste
- For the pitta croutons:
- 2 pitta breads
- Olive oil, for brushing
Unroll the leg of lamb and open it out flat. Trim any excess fat, then rub with olive oil and season. Tuck in the sprigs of herbs and slide under a hot grill for 10 to 15 minutes a side, or until browned but still rare.
Allow to rest for 10 to 15 minutes, then slice and mix with the dressing. Arrange the salad ingredients on a platter, then scatter with the sliced lamb. Sprinkle over the pitta croutons and, if you like, add a light drizzle of olive oil.
To make the pitta croutons: Preheat the oven to 180°C. Cut the breads across in half then slit each half to separate into two. Brush with oil, then cut into small triangles. Turn onto a baking tray and bake for 10 minutes, or until crisp and golden.
Cook’s note: Lamb steaks could also be used.