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.
Note: + 5 mins resting time
- 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
Combine lamb, chopped oregano, paprika, oil, lemon zest and lemon juice in a large bowl. Season.
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.
Place the combined tomato in a large bowl. Add the olive, fetta, capers, mint, oregano leaves and vinegar. Season. Gently toss to combine.
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.