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Photo of Greek lamb cutlets by WW

Greek lamb cutlets

PersonalPoints™ per serving
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

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 all spice

½ tsp


tsp, ground

French trimmed lamb cutlet(s) or rack(s)

12 medium, fat trimmed

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.