Rub the lamb with cinnamon, oregano, salt, pepper, and olive oil.
Fry the lamb in a hot griddle pan for 4 minutes per side until golden-brown.
Rest the meat for five minutes then cut into thick slices.
Toss lettuce leaves in oil and griddle for 20 seconds per side until tender.
Mix grilled lettuce with feta, lemon zest, juice, olives, and oil.
Sauté onion and garlic in a saucepan until softened.
Stir in rice and lemon zest to coat with oil.
Gradually add hot chicken stock while stirring until absorbed and rice is tender.
Season the pilaf and stir in the chopped mint.
Plate the salad, top with sliced lamb, and serve pilaf on the side.