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’
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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
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.
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.
Place the cutlets in the hot chargrill pan and cook for 3–4 minutes on each side, depending on how you like them.
Combine all the ingredients for the tzatziki in a small bowl.
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.