2 hours before dinner, marinate center-cut lamb steak in olive oil, garlic, lemon slices, pepper, sea salt fresh Greek oregano, spearmint and marjoram, turning occasionally. Reserve additional marinade to dress cooked lamb.
Meanwhile, make a tapenade by roasting quartered Roma tomatoes drizzled with olive oil and seasoned with S&P. Allow to cool, then chop with Kalamata olives, capers and red onions. Moisten with balsamic vinegar and adjust seasoning. Refrigerate.
For the hummus, mash chickpeas with tahini, olive oil, lemon juice, S&P, cumin, paprika and red pepper.
Remove lamb from marinade and grill (indoors or out) until rare to medium rare. Transfer to cutting board to rest 10 minutes, then arrange on a platter with roast tomato tapenade, hummus and crumbled feta. Drizzle reserved marinade over lamb and serve.
Figs and dates make a nice treat afterwords.
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