Adam Liaw’s Greek-style lamb cutlets with oregano and lemon
Greek oregano is often sold on the branch in a large bag. Save yourself some cleaning up and just shake the leaves out of the bag.
Ingredients
8 lamb cutlets (preferably not frenched, see tip)
1 tsp dried Greek oregano, plus extra for serving
4 garlic cloves, bruised
3 tbsp extra virgin olive oil, plus 1 tbsp extra for drizzling
juice of ½ lemon
salt and black pepper, to season
extra lemon wedges, to serve
tzatziki, to serve
Method
Step 1
Combine the lamb cutlets with the oregano, garlic, olive oil and lemon juice and season well with salt and pepper. Refrigerate overnight.
Step 2
Heat a barbecue grill until very hot and grill the lamb chops for about 3 minutes on each side or until cooked to your liking.
Step 3
Remove and drizzle with extra olive oil, scatter with a little more oregano and allow to rest for 5 minutes. Serve with lemon wedges.
Adam’s tip: Frenched lamb cutlets have had the meat and fat removed from the rib bone. Because I think the fat makes for a tastier cutlet, I prefer them un-frenched.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upMore:
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
