greek inspired lamb cutlets.

I’ve given these Lamb Cutlets a Greek twist, marinating them in garlic, oregano and lemon juice before charring and cooking them over a hot BBQ.

Served with my simple Greek salad for extra points!

Dietary: Gluten Free & Nut Free

BBQ Time: 3-4 minutes
Marinade Time: 1.5-2 hours
Makes: 9 lamb cutlets & 1 medium sized salad platter

Lamb Cutlet Ingredients
9 lamb cutlets
3 large cloves of garlic, peeled and minced
4 sprigs of oregano, leaves removed and finely chopped 
½ lemon, juiced 
2 tablespoons olive oil

Greek Salad Ingredients
3 large tomatoes, sliced into thick wedges 
1 lebanese cucumber, sliced into thick half moons
1 small red onion, peeled and sliced into thin rings
1 cup pitted kalamata olives
100g firm feta, crumbled 
Handful fresh mint leaves
Cracked black pepper

Greek Salad Vinaigrette
¼ cup olive oil
3 tablespoons red wine vinegar
1 garlic clove, peeled and minced
Pinch of sea salt

Method
Place the marinade ingredients into a medium sized bowl and whisk well to combine.
Dip each side of the lamb cutlets into the marinade, place onto a large plate and cover with cling wrap. Place in the fridge to marinade for 1.5 - 2 hours. - Alternatively, leave the cutlets in the bowl with the marinade and refrigerate. 
To make the Greek salad, combine all salad ingredients in a medium sized bowl and place in the fridge. 
When you are ready to serve the salad, simply add the vinaigrette ingredients to a small jar with a lid, shake to combine and pour over the salad to serve. 
To cook the lamb cutlets, heat a BBQ on a high temperature. Place the cutlets down over the grill and grill for 1.5 minutes before turning them over to the other side for another 1.5 minutes. 
Check one of the cutlets for a blushing pink inside colour. If cooked to your liking, transfer to a large plate and rest for 1 minute before serving. 
Best consumed immediately.