Marinate 4 lamb steaks in 1/2 cup Birch & Waite Greek Lemon Dressing in the refrigerator for 2 hours.

Stand at room temperature for 15 minutes before pan-frying or grilling on medium/high for 2-5 minutes each side. Rest lamb before serving, then serve with a fresh Greek Salad.

Birch & Waite Greek Lemon Dressing
100g of your favourite salad leaves, roughly shredded
300g cherry tomatoes
1 large green capsicum, sliced
1 telegraph cucumber, sliced
1 red onion, diced
200g goats fetta, diced
1/2 cup (75g) kalamata olives

Combine salad ingredients in a large serving bowl and dress with Birch & Waite Greek Lemon Dressing. Top with slices of warm marinaded lamb

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