Bring the flavours of Greek cuisine to the barbecue this Australia Day! This recipe from Sweet Greek’s Kathy Tsaples is quick, easy – and so delicious, you’ll be left wanting more…
Prep 20 minutes – Cook 10 minutes – Serves 4
12 lamb cutlets, well-trimmed (buy the best lamb you can — my favourite is organic saltbush lamb)
2 tsp dried Greek oregano
1 tsp salt pepper, to taste
Juice of 2 lemons
2 tbsp Greek extra virgin olive oil
Season the lamb cutlets with a little salt and cook on the barbecue. They don’t need long, just enough time to give them a golden crust on both sides, about 2 minutes for each side.
Have a stainless steel saucepan with a lid on hand and drop the cutlets in as soon as they are cooked. Sprinkle immediately with the oregano, salt, pepper, lemon juice and olive oil. Put the lid on and toss until the cutlets are coated well with the flavours.
Serve the cutlets nice and hot with warm pita bread, Greek salad and tzatziki.
Kathy Tsaples grew up in Richmond, Melbourne, the daughter of Greek parents, and cites her favourite childhood memories as the ones formed at the family dinner table. She’s the owner of Sweet Greek – a Melbourne store selling delicious Greek cakes, pastries, pies, and ingredients. But there’s more to Sweet Greek than just the food. It’s become a community of its own, based around a mutual love of Greek cuisine.
We’re very lucky to have Kathy contributing recipes to the Peter’s Blog throughout 2017, so watch this space for more!
Kathy’s also the author of two cookbooks – Sweet Greek, and her latest, Sweet Greek Life. They’re both available from Peter’s. Click or tap here to take a closer look.