200g lamb steaks
1 tablespoon Greek seasoning
1 large Lebanese cucumber, cut into 4mm thick slices
¼ cup small basil leaves (about 20)
1/3 cup hummus with coriander, cumin & mild chilli
Heat a char-grill pan over medium high heat. Place lamb fillets, Greek seasoning and 1 teaspoon olive oil into a bowl and toss to coat. Cook for 2-3 min each side for medium or until cooked to your liking. Transfer to a plate, rest for 5 min, then slice into 5mm slices.
Meanwhile, arrange cucumber on a serving platter. Top each with 1 teaspoon hommus then a basil leaf. Top with a lamb strips. Garnish with finely sliced red chilli and serve immediately.