Lamb with Feta and Watermelon Salad
- for the lamb
- 800 grams
freshly ground Pepper
- 2 tablespoons
- 2 sprigs
Remove the meat from the lamb bones with a sharp knife. Pat the meat dry and season with salt and pepper. Preheat the oven to 80°C (approximately 175°F). Rinse the rosemary, pat dry, remove the needles from the stems and chop coarsely. Press two cloves of garlic and fry them briefly in a large pan with the olive oil. Add the rack of lamb and sear for about 5 minutes. Sprinkle the lamb with half the rosemary, and place the other half into an ovenproof dish. Place the lamb into the dish and bake on the middle shelf of the oven for about 1 hour.
Rinse the arugula and shake dry. Crumble the cheese and cut the watermelon into bite size pieces. Toss everything together and divide onto plates. Slice the lamb and arrange over the salad. Serve drizzled with lemon juice and olive oil.