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Oregano lamb cutlets with tomato and green olive salsa

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  • Serves4
  • Cook time5 minute
  • Prep time10 minute, + 5 mins resting time
Three 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.

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

Nutritional 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%).

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

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.

Oregano lamb cutlets with tomato and green olive salsa

Oregano lamb cutlets with tomato and green olive salsa
  • Serves4
  • Cook time5 minute
  • Prep time10 minute, + 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
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.