Barbecued oregano lamb with lentil and green olive salad



  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, crushed
  • 2 tablespoons roughly chopped fresh oregano leaves
  • 2 teaspoons extra virgin olive oil
  • 2 (450g) lamb backstraps (eye of loin)
  • Lemon zest, to serve
    • 400g can lentils, drained, rinsed
    • 1/2 cup green Sicilian olives, pitted, halved
    • 1/2 cup feta (reserve 2 tablespoons oil)
    • 60g baby rocket
    • 1/2 cup roughly chopped fresh flat-leaf parsley leaves
    • 1/4 cup fresh mint leaves, torn
    • 2 tablespoons lemon juice

Cooking Time

20 Mins Prep, 10 Mins Cook




4 Servings



Step 1

Combine vinegar, garlic, oregano and oil in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb. Turn to coat. Set aside for 5 minutes.

Step 2

Heat a chargrill pan or barbecue grill on medium-high heat. Cook lamb for 5 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover. Rest for 5 minutes before slicing.

Step 3

Meanwhile, make Lentil and green olive salad: Place lentils, olives, fetta, rocket, parsley and mint in a bowl. Whisk reserved oil and lemon juice together in a bowl. Drizzle over dressing. Toss gently to combine.

Step 4

Place salad on a platter and top with lamb. Season with salt and pepper. Serve sprinkled with lemon zest.


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