Cutlets can be assembled up to 4 hours before cooking and refrigerated. Remove from fridge 20 minutes before cooking. • Serve with steamed broccolini, snow peas or asparagus. • Mash can be made ahead and heated in the microwave just before serving.
12 trimmed lamb cutlets
90g Lemnos Fetta, cut into 12 thin slices
24 fresh oregano leaves
salt and fresh ground black pepper, to taste
olive oil spray
Garlic Fetta Mash
500g potatoes, peeled and roughly chopped
2 cloves garlic, peeled
salt, to taste
40g butter, cubed
1/4 cup hot milk
90g Lemnos Fetta, crumbled
Using a small sharp pointed knife, cut a pocket in each lamb cutlet and insert 2 oregano leaves and a slice of fetta in each, breaking fetta in half, if required, to fit. Season to taste and spray with oil.
Spray a medium-hot barbecue plate with oil and cook cutlets for 3-4 minutes on each side until browned. Arrange on a serving platter and serve accompanied with Garlic Fetta Mash.
Garlic Fetta Mash:
Boil potatoes and garlic in salted water until tender. Drain well. Return to the saucepan and shake over low heat for 30 seconds or until excess moisture evaporates.
Roughly mash the potatoes. Add butter and milk and mash until smooth. Stir in fetta.