Lemon oregano lamb with cucumber & yoghurt salad

Step 1

Combine the lamb, lemon rind and juice, oregano, honey, and olive oil in a bowl. Season to taste with salt and pepper.

Step 2

For the salad: blanch the asparagus in boiling water for 1 minute. Drain and refresh in cold water, then combine in a bowl with remaining ingredients. Season to taste with salt and pepper.

Step 3

Heat a lightly oiled chargrill pan over high heat until just smoking. Add the lamb fillets (in batches if necessary) and cook for 3 minutes each side for medium or until cooked to your liking. Remove from the pan, cover with foil and rest for 4 minutes.

Step 4

Slice the lamb thinly and serve with the salad and lemon wedges.