Chef's Recipes

Char-grilled lamb with zucchini, feta and dill

Australian Gourmet Traveller recipe for char-grilled lamb with zucchini, feta and dill by Pireaus Blues, Fitzroy, Vic.

By Pireaus Blues
  • Serves 6
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Char-grilled lamb with zucchini, feta and dill
“I would love to learn the secret to the delicious lamb cutlets at Pireaus Blues in Fitzroy, Vic. Eating them makes me feel as though I might be Greek, after all.”
Steve Burgess, Fitzroy, Vic
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
At Pireaus Blues this dish comes with a variety of seasonal vegetables including tomatoes, eggplant and mushrooms. Feel free to use the best seasonal vegetables available. You’ll need to begin this recipe a day ahead.


  • 16 lamb cutlets (60gm each)
  • 1 tsp dried oregano
  • 250 ml (1 cup) Greek extra-virgin olive oil
  • 1 tbsp olive oil
  • 4 zucchini, thinly sliced
  • 100 gm Greek feta, coarsely crumbled
  • ¼ cup (loosely packed) dill, coarsely torn


  • 1
    Place cutlets in a single layer in a non-reactive dish. Scatter over oregano, season with freshly ground black pepper and pour over extra-virgin olive oil. Cover with plastic wrap and refrigerate to marinate, turning occasionally (6 hours-overnight).
  • 2
    Preheat a large char-grill over high heat. Remove lamb cutlets from marinade (discard marinade) and grill, turning once, until cooked to your liking (3-5 minutes for medium-rare). Cover loosely with foil to keep warm and set aside to rest.
  • 3
    Meanwhile, heat olive oil in a large frying pan over high heat, add zucchini and sauté until golden (3-5 minutes). Add feta, season to taste and serve with cutlets, scattered with dill.


This recipe is from the March 2010 issue of .
Drink Suggestion: Prep time 10 mins, cook 10 mins (plus marinating, resting)

  • Author: Pireaus Blues