- 65g (¼ cup) Whole Egg Mayonnaise (homemade is best!)
- 65g (¼ cup) Greek Yogurt
- 1-2 medium garlic cloves, crushed
- Small handful (50g) fresh continental parsley, chopped finely
- Juice of half a lime (20g)
- 1-2 small red birdseye chillies, deseeded, finely chopped
Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for at least 2 hours to develop the flavours.
Meanwhile, combine the dressing ingredients in a small bowl or food processor starting with the parsley, chilli and garlic – process until well chopped then add the remaining dressing ingredients and blend on a medium speed until blended well. (TM – Place parsley, chilli and garlic into TM bowl, 5 sec / Speed 6, then add remaining dressing ingredients and blend 20 sec/ Speed 4.) Cover with plastic wrap or in a jar and place in the fridge until ready to serve.
Preheat a barbecue or char-grill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.
Place the salad leaves in a serving bowl. Add the feta and onion, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Using a small spoon splash a few dollops of the dressing over the salads and sprinkle with mint leaves to serve.