An old-school chopped salad - think crisp lettuce, cucumber,
spring onion, dill and mint dressed with white wine vinegar and
grassy olive oil - is the perfect accompaniment to this summery
70 mlolive oil2 tsp eachdried mint and Greek oreganoFinelygrated rind and juice of 1 lemon2garlic cloves, finely chopped8lamb chump chopsMinty soft feta200 gmsoft feta120 gmthick natural yoghurt1 cup(firmly packed) mint
Combine oil, mint, oregano, garlic, lemon rind and juice in a large bowl, season to taste and add lamb. Rub mixture into meat well and marinate for 15 minutes.
Meanwhile, for minty soft feta, process feta and yoghurt in a food processor until smooth, add mint, season to taste and process to combine. Set aside.
Preheat a char-grill or barbecue to medium-high. Cook lamb, turning occasionally, until well browned and cooked to your liking (6-7 minutes for medium-rare), set aside to rest for 5 minutes then serve with minty soft feta and a crisp chopped salad.