Greek Lamb with Spinach & Feta Salad

Ingredients

• 2 Tbsp Gregg's Crushed Garlic
• 2 tsp Gregg's Rubbed Oregano
• juice of 1 lemon
• Gregg's Natural Sea Salt, freshly ground
• Gregg's Whole Black Peppercorns, freshly ground
• 12 lamb cutlets
• 3 Tbsp olive oil
• 150g baby spinach leaves
• 1/2 red onion, finely sliced
• 2 tsp Gregg's Crushed Garlic, additional
• 100g feta

Method

Combine Gregg's Crushed Garlic, Oregano and half the lemon juice in a bowl or bag. Season cutlets with Gregg's Salt and Pepper then add cutlets to marinade. Cover and marinate in the refrigerator for at least 30 minutes.

Heat 1 tablespoon of the olive oil in a fry pan. Add lamb and cook for 2 - 3 minutes each side or until just cooked. Place onto a plate, cover with aluminium foil and set aside to rest.

Meanwhile in a salad bowl, combine baby spinach, red onion and crumble over the feta.

Combine remaining lemon juice, olive oil, and extra Gregg's Crushed Garlic in a jug. Season to taste with salt and pepper, then pour over salad and toss to combine.

Serve with Greek Lamb.