400g lamb backstrap/fillets
Pinch chilli flakes
1 tsp oregano
1-2 garlic cloves, crushed
¼ cup kalamata olives, pitted
1 lemon, zested and juiced
¼ cup extra virgin olive oil
Tzatziki, for serving
2 firm ripe truss tomatoes, coarsely chopped
1 Lebanese cucumber, coarsely chopped
½ Spanish onion, sliced into rings
1 red capsicum, halved, deseeded, coarsely chopped
2 tbsp kalamata olives, pits removed
3 tbsp feta, coarsely chopped
1 cup mixed lettuce leaves
2 tbsp fresh oregano
2 tsp good quality salt
1 tsp pepper, ground
½ lemon, juiced
1-2 tbsp olive oil
To make the olive tapenade, blend the olive oil, oregano, chilli flakes, garlic, lemon zest, lemon juice and kalamata olives.
Marinate lamb with the tapenade.
Preheat a BBQ griddle pan/frying pan over medium-high heat, cook lamb to liking, set aside and rest.
To make the salad, combine salad ingredients in a bowl and mix through dressing ingredients.
Spread flatbread/wrap with tzatziki, top with greek salad and lamb, fold over and lightly toast if preferred.