Mediterranean lamb cutlets with tomato salad

Preparation time – 35 mins

Cook time – 5 mins

Serves – 4

 

Ingredients

Lamb and marinade

• 8-12 lamb cutlets, trimmed
• 1/2 tsp dried chilli flakes
• 1 sprig fresh thyme, leaves picked
• 1 sprig fresh rosemary, leaves picked and chopped
• 1 tsp dried oregano leaves
• Zest from 1 lemon
• Sea salt and cracked black pepper
• 1/4 cup olive oil

Tahini sauce

• ½ cup (125ml) Greek-style yoghurt
• ¼ cup (60ml) tahini
• Juice of 1 lemon
• 1 tbs olive oil
• ½ tsp sumac

Tomato salad

• ½ cup each of flat-leaf parsley and mint
• 200g mixed cherry tomatoes, halved
• 1 Lebanese cucumber, sliced
• ½ cup (60g) green pitted olives, halved
• 2 shallots, thinly sliced
• 2 tbs each red wine vinegar and olive oil
• Pita bread and lemon wedges, to serve

Method

1. Combine chilli flakes, fresh herbs, lemon zest, and a generous pinch of salt and pepper in a bowl. Arrange lamb cutlets on a large plate or shallow baking dish and sprinkle both sides with the herb mixture. Press the chops with your fingers to work the herbs into the meat. Drizzle cutlets with olive oil, turn to coat, and set in the fridge for approx. 30 mins before cooking.
2. For tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.
3. Toss salad ingredients in a bowl, season and place in a serving bowl.
4. Preheat a heavy-based skillet or griddle pan or barbecue to medium-high. Cook the cutlets for 2 minutes each side for pink, juicy meat, or a little longer if you prefer your cutlets well-done. Transfer to a clean plate to rest. Serve with salad, tahini sauce, warm pita bread and lemon wedges.

Recipe sourced from australianlamb.com.au