4 Lamb Backstraps

2 tbsp Fresh Oregano

2 Cucumbers

(Diced)

2 Fennels

(White part only)

1 Cos Lettuce

(Washed)

3 tbsp Extra Virgin Olive Oil

1 Lemon

2 tsp Dijon Mustard

1 tsp Salt

1 tsp Black Pepper

1. Season backstraps with salt, pepper and oregano.
2. Brush lamb generously with olive oil.
3. Preheat grill or barbecue to medium.
4. Add lamb to grill and cook for 7 minutes either side.
5. Cut cucumber and fennel in half lengthwise and slice as thinly as possible.
6. Place into a salad bowl with cos lettuce.
7. Whisk the oil, juice of ½ of the lemon, mustard, and season to taste. Toss through the salad.

Serve lamb with salad and dressing.