Lemon and oregano lamb cutlets with Greek salad
10
Points®
Total time: 3 hr 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Imagine you're kicking back on Santorini when you bite into these lovely lamb cutlets. Served with Greek Salad, you'll swear you can smell the sea breeze
Ingredients
Lemon juice
¼ cup(s), (60ml)
Garlic
1 clove(s), crushed
Dried oregano
1 tbs
Olive oil
1 tbs
Lamb Frenched cutlet or rack, raw
320 g, Buy 8x50g cutlets, fat trimmed
Lebanese cucumber
2 medium, chopped
Tomato(es)
3 large, chopped
Red onion
1 small, thinly sliced
Reduced fat feta cheese
75 g
Pitted green olives
50 g, pitted
Vinegar
1 tbs, (white wine)
Instructions
1
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.
2
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.
3
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.
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