- 12 lamb cutlets
- 3 tablespoons olive oil
- 180g greek feta, cut into large cubes
- 2 garlic cloves, crushed
- 2 tsp rosemary leaves, finely chopped
- 1 tablespoon honey salt to taste
- juice half a lemon, to serve
- Tomato-Bean Salad
- 4 vine ripened tomatoes, cut into wedges
- 1 red onion, peeled and thinly sliced
- 1 tin butter beans, drained
- 2 tsp red wine vinegar
- 2 tablespoons olive oil
- salt and pepper to taste
Preheat oven grill to high.
Heat one tablespoon oil in a non-stick frying pan and fry the lamb cutlets for one minute on each side to brown.
Remove from the pan and place onto a baking sheet. Scatter the feta cubes in and amongst the lamb cutlets.
In a small bowl, whisk together the remaining olive oil, garlic, rosemary and honey and pour over the lamb and feta. Season with salt and pepper and grill for 8-10 minutes or until golden.
Meanwhile, make the tomato-bean salad. Combine the tomato wedges, sliced onion and butter beans in a salad bowl. Sprinkle over the vinegar, olive oil and seasonings. Stir together to combine. Serve alongside the cutlets and hot feta.
As a final flourish, squeeze a generous amount of lemon over the lamb to really bring all the flavours alive.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
- Occasion - Family meals