Meet Stuart and Sue Cowan , family ranchers working with Atkins Ranch to bring you the best grass-fed lamb from the verdant hill country pastures of New Zealand.

1/2 cup olive oil
2 tablespoons white wine vinegar
2 cloves garlic, crushed (1 teaspoon)
2 tablespoons chopped fresh basil
2 tablespoons chopped parsley

-2 1/2 lb lamb fillets or lamb loins cit into bite size pieces
-1-2 tablespoons olive oil
-3 cups sliced button mushrooms
-2 red peppers, seeded and sliced into strips
-Approx 1lb cherry tomatoes
-4-6 medium zucchini (courgettes) sliced
-approx 1/2 lb feta cheese cut into cubes
-2 cups pitted black olives
-1/2 cup chives or the green stems of spring onions
 

-lots of salt and freshly ground black pepper, to taste (but remember the feta can be quite salty)

-Heat the oil in a large pan over high heat (or on the barbecue) and stir-fry the lamb until seared and brown, 3-4 minutes.

-Remove from heat and cool.

-Mix the dressing ingredients together in a blender or a screw-top jar.

-In a large bowl or plastic picnic container, mix the lamb and salad ingredients together, pour over the dressing and toss to mix well.  Check the seasonings and serve immediately or chill for 2-3 hours to allow the flavors to develop.