Marinate the steaks with olive oil, lemon juice, crushed garlic,
oregano and bay leaf for about 1 hour. Make sure let the marinade drip off before grilling or frying the steaks.
Grill or fry the steaks about
3 minutes on each side. Mix 50 g (ca. 1-1/2
oz) butter and olives together. Serve cold with the lamb (you can put a
small portion of olive butter on each steak before serving)
.
Cut the honey dew melon into squares or balls and mix with sliced
cucumber, cubes of feta cheese, and black olives. Mix the olive oil,
vinegar, and oregano together. Add salt and pepper if desired.
Pour the dressing over the vegetables and let the salad stand for 30
minutes. Add a bit of extra oregano if desired.
Serve the salad together
with the baked potato and the lamb.