Greek-style lamb cutlets with tzatziki
Evoke the Mediterranean with these easy, zesty lamb cutlets
4 - 6
Serves
20 mins
Prep Time
10 mins
Cook Time
Easy zesty lamb cutlets that are bound to impress your guests. Don't skip the tzatziki, it's easy to make and utterly transforms this dish.
Rate this recipe
Share
Ingredients
Ingredients
800g Quality Mark lamb racks
2 Tbsp olive oil
2 Tbsp oregano
Fresh or dried
2 Tbsp lemon juice
1 finely grated lemon zest
3 garlic cloves
minced
1 tsp salt
½ tsp black pepper
Tzatziki
1 cup Lebanese cucumber
grated
½ tsp flaky salt
1 cup Greek style yoghurt
2 garlic cloves
minced
3 Tbsp fresh mint
chopped
1 Tbsp extra virgin olive oil
1 tsp lemon juice
1 tsp finely grated lemon zest
black pepper
To Serve
Lebanese cucumber
sliced
red onion
sliced
Method
Preparation
Tzatziki
Cooking
1
Slice lamb shoulder rack into individual cutlets and pat dry with a paper towel.
2
If you are using fresh oregano, pick and discard the stems and finely chop the leaves. If using oregano, use as is. Place into a large mixing bowl or storage container.
3
Add oil, lemon juice and zest, garlic, salt and pepper. Mix to combine.
4
Add the lamb cutlets and rub marinade into the meat until cutlets are well covered.
5
Cover and place in the refrigerator for 1 hour or overnight.
Start Timer
Nutrition Information per Serving (251g)
This nutrition analysis is based on 6 serves and doesn't include the additional cucumber & red onion to serve.
Energy
1518kJ (363 kcal)
Protein
30.4g
Total Fat
24.7g
Saturated Fat
8.6g
Carbs
3.4g
Dietary Fibre
3.8g
Sodium
613mg
Iron
5.3mg
Zinc
4.1mg
Vitamin B12
0.7µg
