Ingredients

• 100ml/3½fl oz extra virgin olive oil
• 1 tsp dried mint
• 1 tbsp Greek oregano
• 1 lemon
• zest and juice only
• 2 garlic cloves
• crushed to a paste with a little salt
• pinch dried chilli flakes
• 2 neck of lamb fillets
• 2 tbsp honey
• 1 tbsp sweet chilli sauce
• ¼ watermelon
• peeled
• 2 naval oranges
• segmented
• 1 red onion
• finely sliced
• ½ bunch mint
• leaves only
• 200g/7oz soft feta
• 150g/5½oz Greek yoghurt
• 1 garlic clove
• roughly chopped
• ½ bunch mint
• leaves only
• salt and pepper

Directions

• For the lamb
• mix together the oil
• herbs
• lemon zest and juice
• garlic and chilli flakes. Reserve half of the marinade in a separate bowl. Rub the lamb all over with the remainder
• place the lamb in a bowl in the fridge and allow to marinade for at least one hour
• ideally overnight.
• Add the honey and chilli sauce to the remaining marinade – this will become a dressing - and set aside.
• For the feta cream
• blend the feta with the yoghurt and garlic in a food processor
• add the mint leaves and pulse until chopped. Season to taste with salt and pepper and set aside.
• To complete the lamb
• slice the watermelon and arrange on four plates and scatter with orange segments and red onion (squeeze any orange juice from cutting the segments into the dressing).
• Heat a griddle pan
• season the lamb fillets and cook them to your liking
• turning regularly (6-7 minutes for medium rare). Set aside
• in a warm place
• to rest.
• Drizzle some feta cream over the watermelon
• slice the lamb thinly and arrange it over the melon. Scatter with mint leaves and drizzle with the lemon-chilli dressing.