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Ingredients

• Servings: 4-6
• 1 Australian Lamb leg, boneless
• 2 tablespoons coarse sea or kosher salt
• 2 teaspoons freshly ground pepper
• 2 teaspoons fresh oregano leaves
• olive oil
• SALAD
• 2 Persian or 1/2 english cucumber
• 1/2 bulb fennel (anise), white part only
• 2 bunches watercress, leaves separated from roots
• 3 tablespoons extra virgin olive oil
• 1 lemon
• 1 teaspoon Dijon mustard
• salt and freshly ground pepper, to taste

Description

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