I love lamb all year round and these succulent European lamb cutlets are a perfect autumn midweek meal. This meal, ready in minutes, is full of flavour and ready to enjoy over and over again. I use it all year round, from BBQ to griddle pan.
Lamb Cutlets with Tzatziki
Oregano grows very successfully in our herb garden here at the cookery school, as does thyme, so there is no reason why they won’t grow in yours. These flavourful European cutlets grill fabulously on the BBQ and go beautifully with an Italian Panzanella Salad for something different this summer.
3–4 sprigs fresh oregano, chopped
2–3 sprigs fresh thyme, chopped
Juice of 1 lemon
Irish rapeseed oil
100g feta, crumbled
12 small to medium lamb cutlets or 8 large cutlets, French trimmed
2 medium courgettes, sliced lengthways into ribbons
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 yogurt
Salt and freshly ground black pepper
Mix together the oregano and thyme with the lemon juice and 2 tablespoons of rapeseed oil. Mix 2 teaspoons of this herby oil with the feta cheese and spread the rest over the lamb cutlets.
Heat a chargrill pan. Brush the courgette ribbons with rapeseed 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.
Place the cutlets in the hot chargrill pan and cook for 3–4 minutes on each side, depending on how you like them.
Combine all the ingredients for the tzatziki in a small bowl.
This is a sponsored post in conjunction with Bord Bia to help promote #lambtryitloveit, a campaign highlighting the benefits of cooking with European lamb. For more recipe inspiration, follow @trylamb on Facebook and Instagram.