Meg's Greek Lamb Salad

This was one of the first recipes I ever invented. It works wonderfully for a summer lunch for dinner.

Feeds 4-6, ideal for a casual dinner

* 1 Butterflied Leg of Lamb fat trimmed off (or 4-6 Lamb Fillets – if you feel like a real treat)

Marinade
* Bunch of Mint (coarsely chopped)
* The Juice of 2 Lemons
* 2 Tablespoons of Olive Oil
* 1 Tablespoon of Worcester Sauce
* 3 large Cloves of Garlic (coarsely chopped)

Dip
* 1 small Cucumber (grated & juice squeezed out)
* 1 small/medium clove of Garlic (crushed)
* A sprinkle of Mint (finely chopped)
* Juice of 1/2 a Lemon* 300g of Greek Yogurt

Salad
* 180g of Creamy Feta (I like Danish or Bulgarian but Greek will do)
* 500g of Green Beans (trimmed)
* 1 Red Pepper (cut into thin strips)
* 2 Avocadoes (I scoop the flesh out with a teaspoon creating teaspoon sized chunks)
* 100g of small Black Olives
* 1 Spanish Onion (sliced thinly)
* 1 bag of Spinach (optional)
* Chopped mint

- Cook lamb in an 180-200 degree oven for approx. 30mins till browned on the outside and pale pink in the middle then cut into bite size strips (it is also excellent cooked on the BBQ)

- Place spinach on a large platter followed by green beans, cucumber, red peppers, lamb, avocado, spanish onion, olives, feta and then garnish with mint

- Dress with lemon juice, balsamic and olive oil

- Serve buffet style with dip on the side!!