Barbecued lamb loin with lemon potatoes and tzatziki - 9Kitchen

Ingredients

• 200g feta – crumbled
• 1 bunch (about 360g) English spinach – washed, trimmed and cooked
• 30g currants – softened in cold water
• 40g pinenuts
• 2 tbsp extra-virgin olive oil
• 600g (3 pieces) lamb backstrap – trimmed and butterflied
• 1 kg potatoes – peeled and cubed
• 4 garlic cloves – thinly sliced
• 1 tbsp dried oregano
• 3 tbsp extra-virgin olive oil
• 2 lemons, juice only
• 1 English cucumber
• 3 cloves garlic – peeled
• 2 cups thick Greek-style plain yoghurt
• 1 tbsp red wine vinegar
• 2 tbsp olive oil