Greek Lamb With Watermelon Salad

• 1/3 cup extra virgin olive oil
• 2 tablespoons rosemary chopped
• 2 teaspoons cumin seeds crushed
• 1 lemon peel finely grated
• 1 orange peel finely grated
• 1 clove garlic finely chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 4 lamb fillets 7 oz each
• 1/2 cup plain greek yogurt
• 1/3 cup mint chopped
• 11 ounces seedless watermelon trimmed, chopped
• 1 cup crumbled feta cheese
• 1/2 cup pitted kalamata olives sliced
• 1/2 cup mint leaves sliced if large
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

1. Combine oil, rosemary, cumin, lemon and orange peels, garlic, salt, pepper and red pepper flakes in a shallow dish. Add lamb; turn to coat. Cover and refrigerate for 2 hours.
2. Meanwhile, combine yogurt and mint in a small bowl. Season to taste. Refrigerate until ready to serve.
3. For the watermelon salad, combine watermelon, feta, olives and mint in a large bowl. Whisk oil and lemon juice; season to taste. Drizzle over salad, tossing well.
4. Heat a large skillet on high heat. Remove lamb from marinade. Cook lamb in 2 batches, for 4-5 mins each side, until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins.
5. Slice lamb and serve with watermelon salad and minted yogurt.

extra virgin olive oil, rosemary, cumin seeds, lemon, orange, garlic, salt, ground black pepper, red pepper, greek yogurt, mint chopped, watermelon, feta cheese, olives, mint, olive oil, lemon juice

Taken from www.yummly.com/recipe/Greek-Lamb-with-Watermelon-Salad-1399235 (may not work)