Saturday, March 03, 2007

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.


Truffle said...

Lamb marinated in yoghurt is always a winning combo. Yum!

sue said...

Uhm. You can't say stuff like I went into labour last week without saying matter how nice the lamb is!

kitchen hand said...

Delicious combination of grill and salad.

And belated congratulations on the birth of your daughter!

Ange said...

Thks for all the congrats!

Sue - see my previous post on apple cake - I had a beautiful baby girl - Chloe (and the labour I wont mention!)