serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
6 Ingredient Dinner
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 12 frenched lamb cutlets
- 2 tbsp olive oil
- 1 garlic clove, crushed
- salt and black pepper
Greek Salad
- 120 g baby spinach leaves
- 250 g cherry tomatoes, chopped
- 1 avocado, diced
- 200 g Greek feta cheese, crumbled
- ½ cup marinated Kalamata olives
- olive oil, to drizzle
- lemon juice, to drizzle
To serve (optional)
- lemon cheeks
- tzatziki, to serve
Resting time: 2 minutes
Marinating time: 20 minutes
Instructions
- In a large bowl, combine the lamb cutlets, olive oil, garlic, salt and pepper. Marinate for 20 minutes.
- Meanwhile, in a second large bowl, layer the baby spinach leaves, cherry tomatoes, avocado, Greek feta and kalamata olives.
- In a large frying pan (or barbecue), cook the lamb cutlets for 3-4 minutes, then turn and cook for a further 2 minutes, or until charred. Allow to rest for 2 minutes before serving.
- Drizzle the Greek salad with lemon juice and olive oil and toss just before serving.
- Serve the lamb cutlets with the salad, an extra lemon cheek and dollop of tzatziki, if using.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
6 Ingredient Dinner
