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Adam Liaw’s Greek-style lamb cutlets with oregano and lemon

Adam Liaw
Adam Liaw

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Serve these lamb cutlets with tzatziki (pictured).
Serve these lamb cutlets with tzatziki (pictured).William Meppem 

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.

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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

  1. Step 1

    Combine the lamb cutlets with the oregano, garlic, olive oil and lemon juice and season well with salt and pepper. Refrigerate overnight.

  2. 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.

  3. 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.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-s-greek-style-lamb-cutlets-with-oregano-and-lemon-20240716-p5ju0j.html