2 tbspolive oil1 tbspfinely chopped thymeJuiceand finely grated rind of ½ lemon1garlic clove, finely chopped600 gmlamb backstrapPea, zucchini and olive salad200 gmfrozen peas2zucchini, thinly sliced into rounds80 gmblack olives100 gmfeta, crumbled2 tbspcoarsely chopped dill2 tbspcoarsely chopped flat-leaf parsley2 tbspcoarsely chopped mint2spring onions, thinly sliced60 ml(¼ cup) extra-virgin olive oilJuiceof ½ lemon, or to taste1 tbspred wine vinegar, or to taste½garlic clove, finely chopped
Toss oil, thyme, juice, rind, garlic and lamb in a bowl, season to taste and stand to marinate.
Meanwhile, for pea, zucchini and olive salad, blanch peas until bright green and tender (1-2 minutes). Drain and refresh, then place in a bowl with zucchini, olives, feta, herbs and spring onion. Shake remaining ingredients in a jar to combine and season to taste. Just before serving, drizzle dressing over salad and toss to combine.
Heat a barbecue or char-grill pan to high. Drain lamb from marinade and grill until browned and cooked to your liking (2-3 minutes for medium-rare). Rest for a couple of minutes, then thinly slice, add to salad, toss to combine and serve.