I love a bit of quick grilled lamb and a marinade and glaze never goes too far wrong. Despite lamb being sweet I think it benefits from a slightly sweetened glazed, however if you grill lamb hot and fast (as it benefits from) sugars in the glaze burn, so I decided to try adding it at the very end of cooking.
Using a red hot pan and a red hot grill means the lamb can be seared on the outside, still rare in the middle.
I can’t claim this is a Greek salad because it has no olives (due to them only being 50% acceptable in our house).
You will need
For the lamb
- Lamb neck or lamb chops, diced to a little over an inch
- A good slug of red wine vinegar
- A good slug of olive oil
- Half a clove of garlic finely sliced
- A good sized sprig of mint, finely snipped
- A good spring of thyme, stripped off the branch
- A teaspoon of honey
- Salt and pepper
For the salad
- 6 inches of cucumber diced to 1cm
- A handful of feta, diced
- A few fresh origano leaves, fine snipped
- A couple of ripe tomatoes
- Flat lettuce sliced
- A slug of olice oil
- A good twist of salt and pepper
- Whisk up the oil, garlic, vinegar and mint
- Reserve about a shot glass full to once side and mix the honey in with it
- Mix the lamb and the non-honey’d marinate, leave for a few hours
- Mix the diced feta, oil, salt, pepper and origano
- Get a griddle pan really hot, and the grill too.
- Drain off the lamb, pat dry and dump it into the pan. After a minute or two turn it all.
- Stick it under the grill for another few minutes
- Once the lamb has some blackened edges, dump in the reserved honey mixture and stir about. Return to the grill for a minute or too.
- Take the lamb out, scrape everything off the pan and leave to rest for a minute whilst you grill a pita and mix up the salad
- Pile on a plate
The lamb is tender, crunchy bits, sweat bits, the vinegar lifts the rich grease up and there are (hopefully) sticky garlicy umarmi bits.