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Catherine Fulvio recipe; lamb cutlets recipe; Easter recipe; The weekend chef cookbook
Lamb Cutlets with Tzatziki
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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
SHARE &COMMENT
Catherine Fulvio recipe; lamb cutlets recipe; Easter recipe; The weekend chef cookbook
Lamb Cutlets with Tzatziki
StarStarStarStarStar
SHARE &COMMENT
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
  • FOR THE TZATZIKI:
  • 3 fresh mint leaves, finely chopped
  • ½ cucumber, diced
  • 4 tbsp natural yoghurt
  • Salt and freshly ground black pepper

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.

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