Salad of Za’atar Grilled Lamb with Dates & Oranges

For the marinade, mix together the orange rind, olive oil, thyme and za’atar in a resealable plastic bag.

Add the lamb striploins and massage in the marinade.

Refrigerate for 2-3 hours or leave overnight.

Barbecue or pan-fry the striploins over a moderately high heat for about 5-7 minutes, turning occasionally until well browned.

Set aside on a plate while tossing the salad ingredients together.

Cut away the thick skin and pith from the oranges and segment or dice the flesh.

Place in a bowl with the dates, rocket or baby salad leaves, olives, sliced red onion, thyme, chilli, olive oil and vinegar.

Season well with salt and pepper.

Slice the lamb on a slight angle into 1-2cm thick slices and toss with the salad.