Trim the fat from the lamb (remember to thoroughly wash your hands after handling raw meat).Rub the lamb steaks with olive oil and season, and set aside (remember to thoroughly wash your hands after handling raw meat).
For the pickled onions:
Peel and thinly slice the red onion, place in a bowl with vinegar and allow them to pickle while you prepare the platter.
For the tzatziki:
Wash and cut ¼ cucumber into small dice, chop dill/mint mix together in a small bowl and add the yogurt, extra virgin olive oil and black pepper to taste.
For the dressing:
Place all the ingredients in a screw-top jar. Season. Seal and shake well to combine. Set aside to develop the flavours.
For the salad:
Wash, separate and dry the lettuce.Wash, dry and cutcherry tomatoes in half.Wash, dry and thinly slice the remaining cucumber.
Start to cook:
Preheat a frying pan or chargrill pan until smoking (this recipe can also be cooked on a hot BBQ).
Cook for3 minutes on each side for medium-rare or until cooked to your liking. Remove to a plate, cover with tin foil and rest for 5 minutes.
To assemble the platter:
Arrange lettuce, pickled onions, cucumber, tomatoes and tzatziki on a serving platter, add the sliced lamb, then crumble the feta cheese over the top. Drizzle with lemon and garlic dressing and serve with warm flatbreads.