High quality, lean lamb cutlets aren’t only delicious, they are packed with protein and bursting with iron, zinc and vitamin B12. Enjoy Al Fresco with these roasted vegetables for a light, well rounded evening meal.
Greek Style Lamb Cutlets Ingredients:
Greek Style Lamb Cutlets:
- 8 small lamb cutlets
- 4 cloves of garlic, peeled
- Small handful fresh mint, finely chopped
- Small handful fresh parsley, finely chopped
- 2 tbsp chopped anchovies
- Juice 1 lemon
- 4 tbsp olive oil
- Black pepper
- 20 – 30 vine ripened cherry tomatoes,
- 1 courgette, chopped into ½ cm thick rounds
- 1 onion, chopped into wedges
- 2 cloves garlic, crushed
- 3 tbsp olive oil
- 2 tsp dried oregano
- Sea Salt
- Black Pepper
Greek Style Lamb Cutlets How To:
Preheat the oven to 160C / 325F / Gas Mark 4
To season the lamb cutlets, crush the garlic in a mortar and pestle with the mint, parsley and a little salt. Whisk in the olive oil and lemon juice, then finally stir in the anchovies and a little freshly ground black pepper. Rub the mixture into the lamb chops, then leave to marinade.
Scatter all of the vegetables into a roasting dish. Combine the garlic with the olive oil, then drizzle over the vegetables. Season well with salt and pepper and the oregano. Place into the oven and leave to roast for around 40 minutes.
About 10 minutes before serving, heat a large pan over a high heat with a little olive oil. When really hot, throw in the lamb chops and cook for 2 – 3 minutes each side (for medium). Remove the vegetables from the oven and serve with the lamb.