Odetta's Lamb Backstrap Greek Salad

Odetta’s Lamb Backstrap Greek Salad

Ingredients:
2 Lamb Backstrap fillets
Marinde
1 tbsp Light Soy Sauce
1 tbsp Fish Sauce
Juice ½ Fresh Lime
Ingredients:
1 small Red onion, Sliced
100 grams Fetta Cheese
½ Lebanese Cucumber, cubed
Small Handful pitted kalamata Olives
2 tbsp fresh herbs – Mint & Coriander

Dressing
Same as per the marinade but include 1 small red chilli for some heat

Method:
Place the Lamb Backstraps into the marinade and leave for an hour minimum.

Cut up the vegetables and place into a round bowl with the herbs and olives.

Heat up the BBQ or frying/griddle pan until very hot then cook the lamb for around 3 minutes on each side for medium, a little longer if you would like it browned all over. Remove and rest for around 2 minutes. Slice up the meat and add to the vegetable mix. Top with the Fetta cheese and mix in the dressing.