Project Description
Greek Style Lamb Cutlets with Garlic Fetta Mash
- Serves 4
- Preparation time: 20 minutes
- Cooking time: 30 minutes
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.
Ingredients:
- 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
Method:
- 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.
