- Place the lamb in a nonreactive bowl and make the simple marinade with the olive oil, lemon juice, ⅔ of the crushed garlic, salt and pepper. Turn the lamb back straps several times to ensure the meat is well coated, cover with cling film and refrigerate until your ready to cook. (This can be over night if you prefer).
- In a medium bowl add the remaining crushed garlic and Lemnos Fetta, using a fork, mash the Fetta till smooth. Stir in the spices and natural yoghurt. Combine well and season with salt and pepper. Cover and refrigerate until ready to use.
- Use a large frying pan or BBQ flat plate preheated to medium hot. Cook the lamb for about 3-4 minutes on each side for medium rare (or longer if you like it more well-done). Remove from the heat, scatter with ½ the torn mint leaves and rest covered with foil for about 10 minutes.
- Slice the lamb diagonally and plate it up topped with dollops of the Fetta and yoghurt sauce, sprinkled with the remaining mint leaves, pomegranate seeds and onion slices. It would be delicious served with steamed couscous and a Greek style salad.
Tip: You can use this recipe with any cut of lamb you prefer, it would also work really well with lamb leg steaks, chump chops, even a rack of lamb.