Lamb Cutlets & Greek Salad

This dinner is a week late, I had the lamb sitting in the fridge all nicely marinated when I went into labour last week. My mum suggested freezing them, marinade & all so that’s what Michael did & now we have finally cooked them up. From Nigella Lawson’s Forever Summer. The freezing did no harm & the lamb was beautifully tender & the marinade provided great flavour. The Greek salad on the side was yum too with a nice twist on the traditional.

Lamb Cutlets with Yoghurt & Cumin

450-500g Greek yoghurt
1 tablespoon ground cumin
1 large onion
1 head garlic
1 teaspoon Maldon salt
20 lamb cutlets

Empty the yoghurt into a large shallow dish (big enough to fit all of the chops in) & then stir in the cumin. Peel & roughly chop the onion and add it. Break the head of garlic into cloves, peel them & squash them slightly just by pressing on them with the flat of a heavy

The Ultimate Greek Salad

1 red onion
1 tablespoon dried oregano
black pepper
1 tablespoon red wine vinegar
200ml extra virgin olive oil
5 good tomatoes
1 teaspoon caster sugar
pinch of maldon salt
1 large cos lettuce
1 bulb fennel
125g pitted black olives
400g feta cheese
juice of half a lemon

Peel & finely slice the red onion then sprinkle over the oregano and grind over some black pepper. Pour in the vinegar & oil & toss well, cover with cling film & leave to step for at least 2 hours. Cut the tomatoes into quarters, then cut each quarter into quarters (always lengthwise) again, so that you have a collection of very fine segments. Sprinkle with the sugar & a pinch of salt & leave while you get on with the rest. Wash the lettuce, tear into large pieces & place in a salad bowl. Slice the fennel & add that, then the olives & feta cut or crumbled into large chunks & toss well. Now add the tomatoes, the red onion in its dressing & the lemon juice. Toss gently so that everything is well combined.

knife, then stir into the yoghurt along with the salt. Add the cutlets & stir well. Cover with cling film & put in the fridge for at least 4 hours or overnight.

Heat a ridged grill pan & then take the cutlets out of the marinade, wipe with some kitchen towel. Fry for a few minutes each side until cooked to your liking.