Lamb Cutlets with Tzatziki
Oregano grows very successfully in our herb garden here at the cookery school, as does thyme. These cutlets grill fabulously on the BBQ. Serve them with a panzanella salad. Courtesy of Catherine Fulvio. Get this recipe and more amazing recipes in her book ‘The Weekend Chef’
PREP IN
20 MIN
COOK IN
10 MIN
SERVE
4
Lamb Cutlets with Tzatziki
PREP IN
20 MIN
COOK IN
10 MIN
SERVE
4
Introduction
Oregano grows very successfully in our herb garden here at the cookery school, as does thyme. These cutlets grill fabulously on the BBQ. Serve them with a panzanella salad. Courtesy of Catherine Fulvio. Get this recipe and more amazing recipes in her book ‘The Weekend Chef’
Ingredients
- 3–4 sprigs fresh oregano, chopped
- 2–3 sprigs fresh thyme, chopped
- Juice of 1 lemon
- Extra virgin olive oil
- 100g feta, crumbled
- 12 small to medium lamb cutlets or 8 large cutlets, French trimmed
- 2 medium courgettes, sliced lengthways into ribbons
- Fresh rosemary sprigs, to garnish
- Fresh mint sprigs, to garnish
- 3 fresh mint leaves, finely chopped
- ½ cucumber, diced
- 4 tbsp natural yoghurt
- Salt and freshly ground black pepper
FOR THE TZATZIKI:
Method
- 1. Mix together the oregano and thyme with the lemon juice and 2 tablespoons of olive oil. Mix 2 teaspoons of this herby oil with the feta cheese and spread the rest over the lamb cutlets.
- 2. Heat a chargrill pan. Brush the courgette ribbons with olive oil on both sides. Once the pan is hot, place the courgettes in the pan and cook for about 1 minute on each side. Set aside and keep warm.
- 3. Place the cutlets in the hot chargrill pan and cook for 3–4 minutes on each side, depending on how you like them.
- 4. Combine all the ingredients for the tzatziki in a small bowl.
- 5. Divide the courgette ribbons between 4 plates and arrange 2 or 3 cutlets upright on the ribbons. Spoon over some feta cheese and the tzatziki and garnish with the sprigs of rosemary and mint.