Ingredients

• 1 pound boneless leg of lamb steaks, 1-1 1/2 inches thick (see Note)
• 1.5 teaspoons kosher salt, divided
• Freshly ground pepper, to taste
• 2 medium cucumbers, peeled, halved, seeded and diced
• 2 large tomatoes, diced
• 1 15-ounce c chickpeas, rinsed
• 1/2 cup minced red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced fresh mint leaves
• 1/4 cup lemon juice
• 1 teaspoon extra-virgin olive oil

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Cooking Directions

Step 1

1.Preheat grill to high. Sprinkle lamb with 1/2 teaspoon salt and pepper. Grill the lamb for 2 to 4 minutes per side for medium, depending on the thickness of the steaks. Transfer to a cutting board and let rest for at least 5 minutes before thinly slicing across the grain.

Step 2

Meanwhile, place cucumbers, tomatoes, chickpeas, onion, feta cheese and mint in a large bowl. Add lemon juice, oil, the remaining 1 teaspoon salt and more pepper to taste; stir to combine. Serve topped with the sliced lamb.