Lemon and oregano lamb cutlets with Greek salad
¼ cup(s), (60ml)
1 clove(s), crushed
French trimmed lamb cutlet(s) or rack(s)
320 g, Buy 8x50g cutlets, fat trimmed
2 medium, chopped
3 large, chopped
1 small, thinly sliced
reduced fat feta cheese
green olives, drained
50 g, pitted
1 tbs, (white wine)
- Combine juice, garlic, oregano and half the oil in a large glass or ceramic bowl. Add lamb and turn to coat. Cover and refrigerate for 3 hours.
- Preheat a chargrill or barbecue over medium-high heat. Lightly spray both sides of lamb with oil. Cook for 3–4 minutes each side or until cooked to your liking.
- Meanwhile, place cucumber, tomatoes, onion, feta and olives in a medium bowl and toss to combine. Whisk vinegar and remaining oil in a small jug. Drizzle dressing over salad. Serve lamb with salad and lemon wedges.