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Smashed garlic and oregano lamb with watermelon salad


You'll need

1 kg boneless lamb shoulder, trimmed, cut into 2cm cubes 5 garlic cloves ¼ cup (loosely packed) oregano 1 tbsp dried oregano Finely grated rind and juice 1 lemon 125 ml (½ cup) extra-virgin olive oil   Watermelon salad 300 gm watermelon, cut into small triangles 1 cup (loosely packed) mint, coarsely torn ½ Spanish onion, thinly sliced into rings 100 gm Greek feta, coarsely crumbled 80 gm black olives, such as Kalamata 2 tbsp extra-virgin olive oil Juice of ½ lemon

Method

  • 01
  • Place lamb in a non-reactive container. In a mortar and pestle, pound garlic, oregano and lemon rind to a paste, stir in juice and oil, add to lamb, mix well and season to taste. Thread lamb onto metal skewers (about 5 cubes each).
  • 02
  • Heat a char-grill pan over medium-high heat and grill skewers, turning occasionally, until cooked through (7-10 minutes). Cover loosely with foil and set aside to rest.
  • 03
  • For watermelon salad, combine ingredients in a bowl, season to taste with pepper and serve with lamb.
This recipe is from the December 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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