Smashed garlic and oregano lamb with watermelon salad

AT A GLANCE

  • Serves 4 people

  • 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 (½ cup) extra-virgin olive oil
  •  
  • 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
01   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).
02   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.
03   For watermelon salad, combine ingredients in a bowl, season to taste with pepper and serve with lamb.
This recipe is from the December 2012 issue of Australian Gourmet Traveller.
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