Chargrilled Lamb Cutlets with Oregano and Hot Feta Dressing

Chargrilled Lamb Cutlets with Oregano and Hot Feta Dressing
Serves 6
Level of Difficulty: moderate
Preparation 10 minutes + 1 hour marinating time
Cooking 20 minutes
Note: You could use a boneless leg of lamb for this recipe. Brown the leg on all sides in an oven proof pan. Finish cooking in a 375F oven for 20 minutes. Let rest for 10 minutes prior to carving.

Ingredients:
2 racks of lamb with 8-9 cutlets each, French trimmed
150ml olive oil
Juice of 1 lemon
1 tbsp sherry vinegar (substitute red wine vinegar if no sherry)
6 cloves garlic, peeled and smashed with side of knife
Leaves from ½ bunch of fresh oregano
Salt and freshly ground pepper
12 Kipfler potatoes, scrubbed and sliced lengthwise thickly (can substitute small new potatoes or small red potatoes)
200g frisee (can substitute baby spinach or arugula)
80g small black olives (pitted)
200g soft feta, drained
Vinaigrette:
125ml olive oil
1 tbsp fresh lemon juice
1 tbsp sherry vinegar (can substitute red wine vinegar)
1 clove garlic, peeled and crushed
2 tsp Dijon mustard

Instructions:
Score the fat of the lamb with a sharp knife, and then cut into cutlets. Mix 100ml of the oil with lemon, vinegar, garlic and half the oregano in a ceramic dish. Season with pepper, add the lamb and marinate for at least 1 hour or overnight.

Cook the potatoes in boiling salted water just until tender, then drain, place in a bowl and toss with a little olive oil. Add the frisee and toss gently to wilt. Season lightly and set aside in a warm place.

Remove the cutlets from the marinade and drain off any excess. Season with salt and cook under a hot grill for 1-2 minutes on each side. Alternatively you can bbq the cutlets 1-2 minutes per side or you can grill them on a hot grill pan.

To make the vinaigrette, combine all the ingredients in a shallow saucepan. Add the olives, remaining oregano and feta. Stir gently over a medium heat to warm through.

Place the potatoes and frisee on plates and top with the lamb. Spoon over the hot feta dressing.



This recipe is created by Nadine Hughes, owner and founder of The Cook's Companion, a lifestyle cooking and entertaining school and The Menu Companion, complete dinner party menu planners.


Complementary Wines: Bordeaux, Malbec, Merlot, Shiraz, Syrah

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