Lamb salad, baked pita, figs, feta, tomato, cucumber, mint and Kalamata olives by Peter Gordon

Serves: 8

1. 1

   1 Preheat the oven to 170C/gas 3.
   2 Place a roasting dish on your hob at medium heat or, if you’re roasting in a ceramic or Pyrex dish, place a frying pan on the heat.
   3 Season the lamb with salt and pepper and brush with 1 tsp of oil. Put it in the heated roasting dish or frying pan and cook until well browned on all sides. Remove the lamb and add the pita bread, turning it to coat in the juices. Return the lamb and sit it on the bread in the roasting dish, then roast in the oven until the lamb is medium cooked, 10-15 min depending on the thickness of the fillets. Remove the lamb to a plate and rest it in a warm place.
   4 Drizzle the vinegar over the pita, add the olives and half of the remaining olive oil and toss together. Bake until the bread is crisp, 10-12 min, remove from the oven.
   5 While the bread is baking, cut the tomatoes in half crossways, gently squeeze out and discard the seeds. Cut the flesh into chunks and mix with the cucumber, mint, feta, oregano and the remaining olive oil.
   6 Remove the stems from the figs, peel them if you prefer, slice and add to the tomato salad. Toss everything together and season lightly (the feta will be salty), the coarsely grind ¼ tsp of black pepper over.
   7 To serve, pile the tomato salad on top of the crisp pita. Slice the lamb then lay it on top and drizzle over any juices that have come from it while resting. Tuck in the lemon wedges.
   For more tips and ideas on how to cook New Zealand lamb visit loveourlamb.co.uk