Combine the Dressing ingredients and mix well (or put in a jar and shake).
Pour 1/4 cup of the Dressing, dried oregano, and a pinch of salt and pepper onto the lamb steaks and use your hands to coat evenly.
To freeze: Place the lamb and marinade in a ziplock bag, remove as much air as possible and freeze. To cook, defrost completely and bring back to room temperature.
Heat BBQ (grill) or a heavy based pan on the stove over high heat.
Remove lamb from marinade. Place lamb on BBQ (or in the pan) and grill each side for 1 to 1 1/2 minutes, or until cooked to your liking. Remove lamb steaks from the BBQ / pan onto a plate and cover loosely with foil to rest.
Cut cucumber vertically into 8 pieces.
Cut tomatoes into thick slices.
Peel red onion and slice finely.
Toast bread, either in the toaster or on the BBQ/grill. While still warm, rub lightly with the cut side of the garlic. Optional: drizzle with extra olive oil.
Slice lamb into thin slices.
Place 4 slices of cucumber on each plate and top with tomato slices, red onion and olives.
Place lamb on top, sprinkle over the feta, parsley and mint leaves.
Drizzle over Dressing and serve with toasted bread on the side.
1. Remember the lamb will continue to cook while it is resting so it's better to take it off the heat too early than too late.2. If you have time, set aside the lamb with the marinade to let it marinate - even 20 minutes will make a difference (up to 24 hours). But it's not critical to this dish because lamb steaks are quite small and thin, plus the meat is sliced and the dressing is drizzled on it, so it's not imperative for the meat to be infused with the marinade flavour.3. Nutrition per serving.