Pan-Seared Lamb Steaks

• 60ml extra virgin olive oil
• 2 cloves of garlic
• ½ bunch of oregano
• 2 tsp sea salt
• 1 tsp black pepper
• 4 lamb steaks

1. Add the oil, garlic, oregano, salt and pepper to a blender and blend until smooth.
2. Pat your steaks thoroughly dry then cover them on both sides with the marinade and set aside at room temperature for about 20 minutes, while you make the salad.
3. Place a pan over high heat and leave it to become very hot.
4. Lay the steaks in the pan and sear for two minutes on each side until a golden crust forms.
5. Season the lamb with the salt, pepper, garlic powder, and onion powder.
6. Reduce the heat to medium, flip and cook for another 2-3 minutes on each side. 
7. Remove the steaks from the pan and leave them to rest for about 5 minutes before serving.

Watermelon Salad

• 30ml extra virgin olive oil
• 1 lime, juice & zest
• 1 tsp salt
• Roughly 400g watermelon
• 1 large cucumber
• ½ a bunch mint leaves 
• 200g feta

1. Put the olive oil, lime, salt & pepper into a large bowl and whisk to combine.
2. Cut the watermelon into 2cm cubes and add to the bowl
3. Cut the cucumber length-ways and use a spoon to remove the watery seeds then slice thickly. Add to the watermelon.
4. Stack all the mint leaves on top of one another, roll them into a cigar and use your sharpest knife to cut them into thin strands. Add them too.
5. Toss the bowl to coat everything in the dressing.
6. Finally, use your fingers to crumble the feta on top.