Spring is in the Air…

Lamb Cutlets with Tzatziki


Oregano grows very successfully in our herb garden here at the cookery school, as does thyme.

Serve them with a panzanella salad.

Serves 4

3–4 sprigs fresh oregano, chopped

2–3 sprigs fresh thyme, chopped

juice of 1 lemon

extra virgin olive oil

100g feta, crumbled

12 small to medium lamb cutlets or 8 large

cutlets, French trimmed

2 medium courgettes, sliced lengthways into


fresh rosemary sprigs, to garnish

fresh mint sprigs, to garnish

for the tzatziki:

3 fresh mint leaves, finely chopped

½ cucumber, diced

4 tbsp natural yoghurt

salt and freshly ground black pepper


1 Mix together the oregano and thyme with the lemon juice and 2 tablespoons of olive oil. Mix 2 teaspoons of this herby oil with the feta cheese and spread the rest over the lamb cutlets.

2 Heat a chargrill pan. Brush the courgette ribbons with olive oil on both sides. Once the pan is hot, place the courgettes in the pan and cook for about 1 minute on each side. Set aside and keep warm.

3 Place the cutlets in the hot chargrill pan and cook for 3–4 minutes on each side, depending on how you like them.

4 Combine all the ingredients for the tzatziki in a small bowl.

5 Divide the courgette ribbons between 4 plates and arrange 2 or 3 cutlets upright on the ribbons. Spoon over some feta cheese and the tzatziki and garnish with the sprigs of rosemary and mint.


A real taste of Spring!!


Reference: The Weekend Chef page 114

Publisher: Gill & Macmillan

Photographer: Joanne Murphy



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