Here's an example of everyday simplicity taken to elegant heights—a lovely chickpea and vegetable salad, topped with warm strips of lamb. Hearty yet light for a warm night, this supper could be followed up with Iced Lychees.
Nutrition per serving may change if servings are adjusted.
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 can 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
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.
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.
Note: Leg of lamb is lean, flavorful and cooks quickly when cut into steaks. Steaks will vary in thickness, depending on the butcher. If leg of lamb steaks are unavailable in your supermarket, trimmed, deboned lamb shoulder chops are a good substitute.