Grilled lamb cutlets with feta and tomato-bean salad

Name: Grilled lamb cutlets with feta and tomato-bean salad
Cook time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 12 lamb cutlets; 3 tablespoons olive oil; 180g Greek feta, cut into large cubes; 2 garlic cloves, crushed; 2 tsp rosemary leaves, finely chopped; 1 tablespoon honey salt to taste; juice half a lemon, to serve

Kristy Komadina

August 28, 2012

Grilled Lamb Cutlets with Feta and Tomato-Bean SaladSupplied

easyTime:< 30 minsServes:4

As we move into the warmer months, I love to lighten up and simplify our family dinners. For me, spring means lamb! This gorgeous grilled lamb can be on the table in 20 minutes.

Ingredients

12 lamb cutlets
3 tablespoons olive oil
180g Greek feta, cut into large cubes
2 garlic cloves, crushed
2 tsp rosemary leaves, finely chopped
1 tablespoon honey salt to taste
juice half a lemon, to serve

Tomato-bean Salad

4 vine ripened tomatoes, cut into wedges
1 red onion, peeled and thinly sliced
1 tin butter beans, drained
2 tsp red wine vinegar
2 tablespoons olive oil
salt and pepper to taste

Method

Preheat oven grill to high.
Heat one tablespoon oil in a non-stick frying pan and fry the lamb cutlets for one minute on each side to brown.
Remove from the pan and place onto a baking sheet. Scatter the feta cubes in and amongst the lamb cutlets.
In a small bowl, whisk together the remaining olive oil, garlic, rosemary and honey and pour over the lamb and feta. Season with salt and pepper and grill for 8-10 minutes or until golden.
Meanwhile, make the tomato-bean salad. Combine the tomato wedges, sliced onion and butter beans in a salad bowl. Sprinkle over the vinegar, olive oil and seasonings. Stir together to combine. Serve alongside the cutlets and hot feta.
As a final flourish, squeeze a generous amount of lemon over the lamb to really bring all the flavours alive.
Kristy's food blog is called The Life She Made.