Name: Greek lamb cutlets with feta skordalia and crushed olives
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 12 lamb cutlets, French-trimmed; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 80 gm (⅔ cup) pitted black olives, crushed; 1 tbsp each finely chopped tarragon and flat-leaf parsley, plus extra flat-leaf parsley leaves to serve; 1 tbsp lemon juice, or to taste; Picked watercress, lemon zest and sliced spring onions, to serve; Feta skordalia; 3 Desiree potatoes (165gm each), peeled, coarsely chopped; 100 gm Persian feta, plus extra to serve; 60 ml (¼ cup) lemon-infused olive oil; 20 gm butter, chopped; 2 garlic cloves, crushed

Greek lamb cutlets with feta skordalia and crushed olives

Our Greek-style lamb cutlets, finished with traditional feta skordalia and crushed olives, is primed for weeknight cooking. Opa!

Lamb cutlets with feta skordalia and micro herbs on white plate with gold spoon and fork. — Lamb cutlets with feta skordalia and crushed olives

Serves 4

Prep

10M

Cook

25M

Total

35M

Quick and crowd-pleasing, this recipe for Greek lamb cutlets will elevate weeknight dinners forever. Served with a tangy feta skordalia and crushed olives to give the dish extra oomph, this recipe is particularly good when the lamb cutlets are barbecued.

Ingredients

12 lamb cutlets, French-trimmed

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

80 gm (⅔ cup) pitted black olives, crushed

1 tbsp each finely chopped tarragon and flat-leaf parsley, plus extra flat-leaf parsley leaves to serve

1 tbsp lemon juice, or to taste

Picked watercress, lemon zest and sliced spring onions, to serve

Feta skordalia

3 Desiree potatoes (165gm each), peeled, coarsely chopped

100 gm Persian feta, plus extra to serve

60 ml (¼ cup) lemon-infused olive oil

20 gm butter, chopped

2 garlic cloves, crushed

Method

For feta skordalia, boil potatoes in a saucepan until tender (25 minutes). Drain, then mash. Transfer to a large bowl and add remaining ingredients. Season to taste; stir to combine. Transfer to a serving bowl, cover and keep warm until ready to serve.

Meanwhile, preheat a lightly greased barbecue or a char-grill pan over high heat. Drizzle lamb with oil and season. Cook lamb, turning halfway, until cooked to medium-rare (2-3 minutes each side). Set aside to rest in a warm place (5 minutes).

Meanwhile, place oil, crushed olives, herbs and lemon juice in a bowl; season to taste and stir to combine.

To serve, place lamb on a platter with skordalia on the side. Scatter skordalia with extra feta, flat-leaf parsley and lemon zest. Spoon crushed olives over lamb and top with watercress and spring onion.

Skordalia is a Greek dip made with a base of mashed potato blended with garlic, olive oil, vinegar or lemon juice, and sometimes bread.

This recipe also requires resting (see method).
Note

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Busuttil