Lamb cutlets and Greek salad

The sweetness of lamb cutlets is the perfect match for this easy Greek salad, which is packed with olives, feta and avocado.

• serves

  4-6

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 12 frenched lamb cutlets
• 2 tbsp olive oil
• 1 garlic clove, crushed
• salt and black pepper

Greek Salad

• 120 g baby spinach leaves
• 250 g cherry tomatoes, chopped
• 1 avocado, diced
• 200 g Greek feta cheese, crumbled
• ½ cup marinated Kalamata olives
• olive oil, to drizzle
• lemon juice, to drizzle

To serve (optional)

• lemon cheeks 
• tzatziki, to serve

Resting time: 2 minutes

Marinating time: 20 minutes

Instructions

1. In a large bowl, combine the lamb cutlets, olive oil, garlic, salt and pepper. Marinate for 20 minutes.
2. Meanwhile, in a second large bowl, layer the baby spinach leaves, cherry tomatoes, avocado, Greek feta and kalamata olives.
3. In a large frying pan (or barbecue), cook the lamb cutlets for 3-4 minutes, then turn and cook for a further 2 minutes, or until charred. Allow to rest for 2 minutes before serving.
4. Drizzle the Greek salad with lemon juice and olive oil and toss just before serving.
5. Serve the lamb cutlets with the salad, an extra lemon cheek and dollop of tzatziki, if using.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.