Australian Lamb Cucumber And Watercress Salad

1.temove netting and open leg of lamb. Pound to around 1-2 inch thickness. Season with salt, pepper and oregano. Cover and refrigerate for 30 minutes to 1 hour, or overnight for a more "cured" flavor.
2.train away excess juices and pat lamb dry with a paper towel, wiping off excess seasoning. Allow to come to room temperature, then brush generously with olive oil. Preheat grill or barbecue to medium high and add remaining oil. Add lamb and brown on all sides, then continue to barbecue, turning occasionally for 10-20 minutes, depending on thickness. The lamb can be finished in a covered grill or 350F oven. Transfer to clean platter, cover loosely with foil and allow to rest for at least 10 minutes.
3.tor the salad, cut cucumber and fennel in half lengthwise and slice as thinly as possible. For paper-thin slices, use a vegetable peeler or mandolin. Place in large bowl with watercress leaves.
4.tust before serving, whisk the oil, juice of 1/2 of the lemon, mustard, and season to taste. Toss through the salad.
5.tlace salad on large platter or individual plates. Slice desired amount of lamb thinly across the grain and arrange over salad. Squeeze over extra lemon juice, or lemon-infused oil.
6.toss the salad with half of the dressing and serve with the chops. Drizzle the chops with the rest of the dressing.
Serve with a dry, full-bodied white wine and crusty bread.