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Photo of Lemon and oregano lamb cutlets with Greek salad by WW

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
Moderate
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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