Ingredients

• 200g/7oz canon of lamb
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• salt and freshly ground black pepper
• dash olive oil
• 1 Baby Gem lettuce
• leaves separated
• 1 tbsp olive oil
• plus extra for drizzling
• 100g/3½oz feta cheese
• crumbled
• 1 lemon
• zest and juice only
• 1 tbsp Kalamata olives
• stones removed
• chopped
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 onion
• finely chopped
• 1 clove garlic
• finely chopped
• 1 lemon
• zest only
• 150g/5½oz long grain rice
• 300ml/10½fl oz hot chicken stock
• salt and freshly ground black pepper
• 2 tbsp chopped fresh mint

Directions

• For the lamb
• rub the lamb with the cinnamon and oregano and season with salt and freshly ground black pepper. Heat a griddle pan until smoking
• rub the lamb with the olive oil and fry for 3-4 minutes on each side (for rare)
• or until golden-brown all over and cooked to your liking. Remove from the pan and leave to rest for five minutes
• then cut into thick slices.
• For the feta and Baby Gem salad
• toss the Baby Gem lettuce leaves with the olive oil. Heat a griddle pan until smoking
• then add the lettuce and fry for 15-20 seconds on each side
• or until tender. Mix the chargrilled lettuce together with the feta
• lemon zest and juice and olives. Drizzle over some olive oil
• season with salt and freshly ground black pepper and stir well.
• For the lemon pilaf
• heat the olive oil in a saucepan
• add the onion and garlic and fry for 4-5 five minutes
• or until softened but not coloured. Add the lemon zest and the rice
• stirring to coat in the oil. Gradually add the hot chicken stock and cook for 8-10 minutes
• stirring frequently
• or until all of the stock has been absorbed and the rice is tender. Season with salt and freshly ground black pepper and stir in the chopped mint.
• To serve
• place the salad onto two serving plates
• top each with the sliced lamb and serve the lemon pilaf on the side.