Mediterranean garlic lamb served with feta salad on a white plate. Mediterranean garlic lamb served with feta salad on a white plate.

Mediterranean Garlic and Thyme Lamb with a Mint and Feta Salad

British lamb is a great alternative to chicken for a midweek meal, it’s delicious and a really versatile ingredient. You guys know I love a lamb curry but if you want something a bit lighter, a bit fresher, look no further!  

Recipe courtesy of Cooking with Zainab.

prep time
10 mins

cook time
8 minutes

6 people


  • 6 British lean lamb rump steaks
  • 1 tablespoon black peppercorns
  • Few sprigs of fresh thyme leaves
  • 2 garlic cloves, peeled
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • For the salad:

  • ½ cucumber, diced
  • 12-14 cherry tomatoes, halved
  • 2 shallots, diced
  • ½ block of feta
  • Big handful of mint, roughly chopped
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses
  • To serve:

  • Pitta breads


  1. Start by grinding black peppercorns, remove thyme leaves from the stem and add them in along with garlic and salt. Pound it all together till you get a thick paste, mix in olive oil and lemon juice till it’s all combined.  
  2. Rub the lamb steaks with the garlic mixture and put them aside for 5 mins while we make the salad. To a large bowl add cucumber, cherry tomatoes and shallots.
  3. Crumble in the block of feta and add mint. Drizzle over extra virgin olive oil and pomegranate molasses, give it all a mix and pop in the fridge.
  4. Get your pan nice and hot, add vegetable oil and butter, once the butter is melted, add the lamb steaks and cook for 2-3 mins per side or until you get a nice char.
  5. Remove from the pan and put aside. Discard the excess butter and oil in the pan and grill the flatbreads for 1 min per side.
  6. Serve the lamb on top of the flatbreads, they soak up all the juice, plenty of salad on the side and enjoy!