Lamb with courgettes, pink grapefruit and feta

• 2 pink grapefruits
  2 courgettes, thickly sliced
  2 tbsp fresh oregano leaves o 2 tsp fried oregano
  2 tbsp olive oil
  600g minted lamb cannons, trimmed if excess fat
  50g reduced-fat feta, crumbled

Recipe

1. Hold the grapefruit over a bowl (to catch juices) and remove all the skin and pith. Cut the segments from each grapefruit, allowing them to drop into the bowl. Squeeze any juice from the membranes into the bowl, then discard the membranes.

2. Steam the courgettes over boiling water for 4 minutes, or until just tender. Add the grapefruit and juice. Add half the oregano and half the oil, season, and toss to combine.

3. Meanwhile put the remaining oil in a frying pan over a medium-high heat. Add lamb to the pan and cook for 3-4 minutes each side, or until browned and cooked to medium-rare, or to your liking. Set aside on a plate to rest for a few minutes, then slice each one thickly.

4. Divide the warm courgette and grapefruit salad between plates and top each with a sliced lamb fillet. Sprinkle with feta and remaining oregano to serve.

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