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.
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