- 1 pound boneless leg of lamb steaks, 1-1 1/2 inches thick (see Note)
- 1 1/2 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.