Oregano lamb cutlets with tomato and green olive salsa

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

Three oregano lamb cutlets with tomato and green olive salsa

Serves

4

Prep

10m

Note: + 5 mins resting time

Cooking

5m

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

Method

STEP 1

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

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.

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.

STEP 4

Divide the lamb and tomato salad evenly among serving plates.

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.

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.