Combine first serve of oil, lemon zest, 2 tablespoons of the lemon juice, chopped oregano and mint into a bowl. Add meat to the bowl, cover and marinate in the fridge for at least an hour.
Cut tomatoes into wedges, slice the cucumber, dice the tomatoes, onion and feta. Combine in a bowl with the remaining oil, garlic and remaining lemon juice.
Combine with the lettuce and set out on a plate. Cut the pita bread into quarters.
Pan fry the lamb over a high heat, cooking on each side for three minutes (for medium rare), or longer if you prefer. Remove from heat, cover with tin foil and rest for ten minutes. Thinly slice and serve on top of the salad with the dip and pita bread. Variation – add grilled buffalo mozzarella or feta cheese