Greek Style Lamb Cutlets w Dill & Honey Tzatziki
Ingredients
- 12 lamb cutlets
- 1 tsp cinnamon
- 1 tsp dried oregano
- Zest of 1 lemon
- ¼ cup olive oil
- ½ cup flat leaf parsley, finely chopped, plus extra for serving
- Sea salt and freshly ground black pepper
Dill and honey tzatziki
- 300 gm Greek yoghurt
- 2 Lebanese cucumbers, coarsely grated
- Juice of ½ a lemon
- 2 tbsp dill, chopped
- 1 tsp honey
- 1 small clove garlic, minced
- ½ tsp sea salt
- Extra virgin olive oil for serving
Method
- For the tzatziki, pour off any liquid that is sitting on top of the yoghurt then transfer to a bowl. Place the grated cucumbers in a clean tea towel, or clean hands, and squeeze out as much liquid as you can; add to the yoghurt along with the lemon juice, dill, honey, garlic, salt and mix well to combine. Transfer to serving bowl and drizzle with extra virgin olive oil, refrigerate until ready to serve.
- In a large bowl, mix together the cinnamon, oregano, lemon zest, olive oil and parsley then add the lamb cutlets and coat in the spice mix; refrigerate for 1 hour. Remove the cutlets from the fridge and season with salt and pepper. Heat a grill or large frypan to medium-high heat and cook the cutlets, turning once, for about 3 minutes each side, depending on the thickness, or until cooked to your liking. Allow to rest on a tray before serving with extra fresh parsley and the dill and honey tzatziki.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
