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1
Mix garlic, cumin, oregano, lemon juice and 2 tablespoons of the olive oil together with a generous grind of black pepper and 1/2 teaspoon salt.
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2
Put whole lamb back straps or frenched cutlets if you are substituting in a ceramic bowl pour over the marinade mixture and refrigerate while you get the rest of the meal together.
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3
Drop the beans into a saucepan of boiling salted water for 1 minute.
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4
drain and refresh immediately in cold water.
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5
When completely cold dry the beans on paper towel.
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6
Steam the baby potato halves; when cooked through but still firm (about 6 to 8 minutes) drain and toss with 1 tablespoon of the Cucumber Raita in a bowl.
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7
Cover with cling wrap and leave to stream.
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8
Toss the salad greens in a tablespoon or so of EV Olive Oil and a squeeze of lemon juice and a grind of pepper.
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9
Arrange all the salad ingredients including the potatoes and beans on a large serving platter.
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10
Drizzle with a little more olive oil and season with fresh ground black pepper and sea salt flakes.
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11
Cook the lamb back straps or cutlets on a hot barbeque plate for around three minutes per side (medium rare) or until done to your liking.
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12
Remove and rest for 5 minutes (most important if you want tender lamb).
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13
Slice the lamb straps on the diagonal into 1/4 inch thick slices.
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14
Arrange on top of the salad and dollop with 1/2 the remaining Cucumber Raita.
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15
Or arrange the cutlets on top if you are substituting.
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16
Serve with extra Cucumber Raita on the side and a beer or glass of dry white wine.
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17
If you don't have time or can't be bothered making my Raita then mix 1 1/2 cups of good Greek style yoghurt with 1 tablespoon of lemon juice (or more to taste) 1/2 teaspoon dried ground cumin, 1/4 teaspoon salt and a tablespoon of either finely chopped fresh mint or cilanto(coriander).
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18
Add some olives or crumbled feta cheese to the salad for variation if you like.
