GREEK MARINATED LAMB CUTLETS

Greek marinated lamb cutlets are a a wicked good time that bring together rich flavours and tender meat. The marinade, typically made with olive oil, lemon juice, garlic, and a blend of aromatic herbs such as oregano and thyme, infuses the lamb with a zesty and earthy profile that is hard to resist.

One of the standout features of these cutlets is their tenderness. The marinating process not only enhances the flavour but also helps to break down the meat's fibres, resulting in a juicy and succulent cut. Each bite delivers a melt-in-your-mouth quality that elevates everything.

These cutlets are versatile and they work on the bbq grill on even on the pan in a kitchen. The recipe is incredibly simple to put together, and the if you are well prepared feel free to let those cutlets marinade for as long as possible.

The sugar snap pea and fennel salad, give a bright and zest bed to put the lamb cutlets on, and cut help through all the juicy meat.

GREEK MARINATED LAMB CUTLETS

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GREEK MARINATED LAMB CUTLETS 〰️

(W/ QUICK SUGAR SNAP PEA & FENNEL SALAD)

10 lamb cutlets

1/4 cup olive oil

4 garlic cloves (minced)

1 tbl sp dried oregano

1 tbl sp dried parsley

1/2 tbl sp dried rosemary

1/2 tbl sp dried thyme

1/2 tbl sp dried mint

1 lemon (zest + half used for wedges)

A fair few cracks black pepper

Salt (to taste)

Place all ingredients into a bowl except for lemon segments. For salt, salt to taste, I go pretty hard, the lamb can take it. Place to the side to marinate whilst you make the salad.

Once salad is made place heavy pan on high heat with a good glug of olive oil and allow to come to a searing heat. Place 5 cutlets down, cook for 2 minutes (or until a deep golden char, you don’t want to burn it) on each side before removing and resting. Repeat process with second set of cutlets.

Quick Sugar Snap Pea & Fennel Salad

1/2 fennel (thinly sliced)

150gm sugar snap peas (topped and tailed, and thinly sliced long ways)

1 bunch mint (washes, just leaves rough chopped)

3 radishes (washes and thinly sliced)

2 tbl sp EVOO

1/2 lemon (juice)

A fair few cracks black pepper

Salt (to taste)

Place all ingredients into a large bowl except sugar snap peas and mint and mix together, place in fridge and allow the fennel and radish to enjoy the dressing and break down a bit. When ready to serve add and mix through sugar snap peas and mint.

To serve place bed of salad, lay cutlets on top finish with fresh lemon juice from the lemon wedges.