Ask your butcher for lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.

Ingredients

　　2 sprigs rosemary

　　10 sprigs thyme

　　6 sprigs oregano

　　1/4 cup (60ml) extra virgin olive oil

　　2 cloves garlic, sliced

　　4 (200g/7oz) lamb backstraps

　　Sea salt and cracked black pepper

　　1 1/2 cups (260g) green (Sicilian) olives, pitted and chopped

　　1 Lebanese (Persian) cucumber (130g), chopped

　　1/4 cup mint leaves

　　1 tablespoon white balsamic vinegar

　　100g fresh goat cheese, to serve

　　Tie the rosemary, thyme and oregano together with kitchen string. Heat the oil in a large non-stick frying pan over medium heat. Add the herbs and garlic and cook, stirring occasionally, for 4–5 minutes or until fragrant. Remove from the heat and set aside. Place the lamb on a tray, sprinkle with salt and pepper and brush with some of the herb oil, using the herb bunch as a brush. Preheat a char-grill pan or barbecue over high heat. Cook the lamb for 2–3 minutes each side for medium rare, or until cooked to your liking. Place the olive, cucumber, mint, vinegar and 1 tablespoon of the herb oil in a bowl and toss to combine. Slice the lamb and serve with the green olive salad and goat cheese.

　　From Life in Balance: A Fresher Approach to Eating © 2016 by Donna Hay. Reprinted with permission by HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.