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
James Moffatt

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.


Feta skordalia



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).


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