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Oregano lamb cutlets with tomato and green olive salsa

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

Looking for an easy dinner option? Try these flavourful lamb cutlets. They’re served with a homemade tomato and olive salsa.

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes, + 5 mins resting time
Three oregano lamb cutlets with tomato and green olive salsa

Ingredients

  • 12 Coles Graze Lamb Extra Trimmed Cutlets
  • 2 tbs finely chopped oregano
  • 1 tbs smoked paprika
  • 1 tbs olive oil
  • 1 lemon, zested, juiced
  • 2 roma tomatoes, thinly sliced
  • 300g mixed tomatoes, thinly sliced
  • 1/4 cup (35g) stuffed green olives, sliced
  • 50g reduced-fat fetta, crumbled
  • 1 tbs baby capers, drained
  • 2 tbs mint leaves
  • 2 tbs oregano leaves
  • 1 tbs red wine vinegar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine lamb, chopped oregano, paprika, oil, lemon zest and lemon juice in a large bowl. Season.

  2. Step 2

    Heat a barbecue grill or chargrill on high. Cook the lamb for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

  3. Step 3

    Place the combined tomato in a large bowl. Add the olive, fetta, capers, mint, oregano leaves and vinegar. Season. Gently toss to combine.

  4. Step 4

    Divide the lamb and tomato salad evenly among serving plates.


Recipe tip

Make them lean: We used Frenched lamb cutlets here. To French-trim regular cutlets, use a small sharp knife to cut down each side of the bone to remove the fat.

Nutrition Information

Per Serve

Energy: 1209kJ/289 Cals (14%)

Protein: 25g (50%)

Fat: 16g (23%)

Sat fat: 5g (21%)

Carb: 7g (2%)

Sugar: 4g (4%)

Fibre: 8g (27%)

Sodium: 497mg (25%)

Oregano lamb cutlets with tomato and green olive salsa

Oregano lamb cutlets with tomato and green olive salsa
  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes, + 5 mins resting time
Ingredients
  • 12 Coles Graze Lamb Extra Trimmed Cutlets
  • 2 tbs finely chopped oregano
  • 1 tbs smoked paprika
  • 1 tbs olive oil
  • 1 lemon, zested, juiced
  • 2 roma tomatoes, thinly sliced
  • 300g mixed tomatoes, thinly sliced
  • 1/4 cup (35g) stuffed green olives, sliced
  • 50g reduced-fat fetta, crumbled
  • 1 tbs baby capers, drained
  • 2 tbs mint leaves
  • 2 tbs oregano leaves
  • 1 tbs red wine vinegar
    Description

    Looking for an easy dinner option? Try these flavourful lamb cutlets. They’re served with a homemade tomato and olive salsa.

    Method

    1. Step 1

      Combine lamb, chopped oregano, paprika, oil, lemon zest and lemon juice in a large bowl. Season.

    2. Step 2

      Heat a barbecue grill or chargrill on high. Cook the lamb for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

    3. Step 3

      Place the combined tomato in a large bowl. Add the olive, fetta, capers, mint, oregano leaves and vinegar. Season. Gently toss to combine.

    4. Step 4

      Divide the lamb and tomato salad evenly among serving plates.