Chef: David Stapleton Restaurant: Under Wraps
400g lamb blackstrap fillets 2 garlic cloves, crushed 2 tbs olive oil 1 tbs dried oregano 1 tbs sweet paprika 1 tbs lemon juice 1 green bullhorn capsicums, thinly sliced crossways 1 Lebanese cucumbers, coarsely chopped 12 cherry tomatoes on the vine (slow roasted for 1 hour on very low temp) 1 small red onion, thinly sliced into rings cup (95g) small black olives pitted 100g feta, coarsely crumbled Extra virgin olive oil, to serve Greek yoghurt, to serve olives and feta in a large bowl. Drizzle with oil.
Divide sliced lamb among serving bowls with the prepared salad. Serve with Greek yogurt, flat bread, and lemon wedges, if desired.