Name: Smashed garlic and oregano lamb with watermelon salad
Yield: 4
Ingredients: 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 extra-virgin olive oil (½ cup); 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

Ingredients

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 extra-virgin olive oil (½ cup)

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

Main

1.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).

2.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.

3.For watermelon salad, combine ingredients in a bowl, season to taste with pepper and serve with lamb.