Salad Of Seared Lamb
With Watermelon, Cucumber, Feta And Mint.
2 lamb top sirloins (230 grams / 8 ounces approx. each)
1 ½ cups diced watermelon
½ large cucumber
¼ red onion
110 grams (4 ounces) feta
1 clove garlic
15-20 fresh mint leaves
½ teaspoon black pepper
1 teaspoon salt
3 tablespoons extra virgin olive oil
Heat oven to 180°C (350°F). Liberally season the sirloins with salt and pepper. Heat and oil an oven-proof skillet. Sear each side of the lamb on medium for about three minutes. Finish cooking the lamb to medium rare in the oven for about 10 minutes. Rest the meat while you make the salad.
Cut about 1/6 watermelon into 1½ cups of bite sized chunks, and place in a large bowl. Slice half a cucumber lengthways into quarters and discard the seeds. Chop into bite sized diagonal chunks. Finely slice quarter of a red onion lengthways. Add cucumber and onion to watermelon, and then crumble in 110 gram (4 ounces) of feta. Add a dozen fresh mint leaves and squeeze in the juice of half a lemon. Season, then drizzle the salad with the extra virgin oil and gently combine.
Once the lamb has rested, slice the meat across the grain and serve it atop the watermelon and feta salad with more fresh mint leaves, cracked pepper and a drizzle of virgin oil.