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Photo of Greek lamb cutlets by WW

Greek lamb cutlets

Total Time
25 min
15 min
10 min
Make Greek lamb patties instead of cutlets by simply mixing the spices through 500g lean lamb mince.


99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (95g)

Fresh oregano

2 tsp, finely chopped

Fresh lemon rind

½ tsp, finely grated

Lemon juice

1 tsp

Ground cinnamon

1 tsp

Ground allspice

½ tsp


tsp, ground

Lamb French cutlet(s) or rack(s), raw

12 medium

Cos lettuce

180 g, (1 whole baby lettuce), coarsely chopped

Lebanese cucumber

1 medium, sliced

Red capsicum

1 medium, cut into chunks

Cherry tomatoes

200 g, halved

Red onion

½ small, thinly sliced

Olive oil

1 tbs, extra-virgin

Red wine vinegar

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Combine the yoghurt, oregano, lemon rind and lemon juice in a small bowl. Season with salt and pepper.
  2. Combine the cinnamon, allspice and cloves in a shallow bowl and season with salt and pepper. Add the cutlets and turn to coat.
  3. Lightly spray a chargrill with oil and heat on medium-high heat. Chargrill the cutlets for 2-3 minutes each side for medium-rare or until cooked to your liking.
  4. Meanwhile, arrange the lettuce, cucumber, capsicum, tomato and onion on a serving plate. Season with salt and pepper and drizzle with the oil and vinegar.
  5. Serve the cutlets with the yoghurt and lemon dipping sauce and the greek salad.