Ingredients

• 2 tablespoons olive oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt & freshly ground black pepper
• 2 (about 500g) lamb eye of loin (backstrap)
• 125g (1/2 cup) whole-egg mayonnaise
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh continental parsley
• 2 tablespoons fresh lime juice
• 1-2 small red chillies, deseeded, finely chopped
• 120g mixed salad leaves
• 150g feta, crumbled
• 1/2 small red onion, thinly sliced
• 55g (1/3 cup) pitted black olives, quartered
• Fresh mint leaves, to serve

Method

• Step 1 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 2 hours to develop the flavours.
• Step 2 Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.
• Step 3 Preheat a barbecue or chargrill 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.
• Step 4 Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve.