MARINATED LAMB SALAD WITH LEMON YOGURT DRESSING 750 g lamb backstrap 2 cloves garlic, crushed 1 tablespoon finely chopped fresh mint leaves 1 tablespoon finely shredded lemon rind 2 tablespoons lemon juice 2 medium red bell peppers 2 Lebanese cucumbers, sliced thinly 1 medium red onion, sliced thinly 100 g kalamata olives, seeded 100 g fetta cheese, crumbled 1 baby cos lettuce LEMON YOGURT DRESSING 200 ml yogurt 1/4 cup lemon juice 1 clove garlic, crushed 2 tablespoons water

Combine lamb with garlic, mint, rind and juice in large shallow dish; cover, refrigerate 3 hours or overnight.

Drain lamb; discard marinade. Cook lamb in heated oiled grill pan (or on grill or barbecue) until browned all over and cooked as desired. Cover lamb, rest 5 minutes; slice thinly.

Cut bell peppers into diamond shapes.

Gently toss lamb, peppers, cucumber, onion, olives, cheese and lettuce leaves in large bowl with dressing.

LEMON YOGURT DRESSING
Whisk ingredients together in small bowl.

Serves 4.

[Salads: Simple, Fast and Fresh, The Autralian Women's Weekly Cookbooks]