Lamb cutlets and Greek salad

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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