Greek-style lamb cutlets with tzatziki
Evoke the Mediterranean with these easy, zesty lamb cutlets
Serves
4 - 6
Prep Time
20 mins
Cook Time
10 mins
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.
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ShareIngredients
800g Quality Mark lamb racks
2 Tbsp olive oil
2 Tbsp oregano
Fresh or dried2 Tbsp lemon juice
1 finely grated lemon zest
3 garlic cloves
minced1 tsp kosher salt
½ tsp black pepper
1 cup Lebanese cucumber
grated½ tsp flaky salt
1 cup Greek style yoghurt
2 garlic cloves
minced3 Tbsp fresh mint
chopped1 Tbsp extra virgin olive oil
1 tsp lemon juice
1 tsp finely grated lemon zest
black pepper
Lebanese cucumber
slicedred onion
sliced
Method
Slice lamb shoulder rack into individual cutlets and pat dry with a paper towel.
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.
Add oil, lemon juice and zest, garlic, salt and pepper. Mix to combine.
Add the lamb cutlets and rub marinade into the meat until cutlets are well covered.
Cover and place in the refrigerator for 1 hour or overnight.
To make the tzatziki, place the grated cucumber in a colander and sprinkle with salt.
Leave for 10 minutes and then squeeze the cucumber with your hands to squeeze out all the excess liquid.
Place the cucumber and all the tzatziki ingredients into a bowl or jar and stir until combined.
Season to taste with salt and black pepper.
Cover and refrigerate until required.
Take marinated lamb out of the fridge for 30 minutes before cooking.
Heat a little oil in a large frying pan or a BBQ grill to medium heat.
Grill cutlets for 2 minutes per side, cooking in batches to avoid overcrowding the pan.
Transfer to a platter and serve with tzatziki.
Nutrition Information per Serving (251g)
This nutrition analysis is based on 6 serves and doesn't include the additional cucumber & red onion to serve.
