Grilled lamb cutlets with feta and tomato-bean salad

Kristy Komadina
Grilled Lamb Cutlets with Feta and Tomato-Bean Salad
Grilled Lamb Cutlets with Feta and Tomato-Bean Salad 

As we move into the warmer months, I love to lighten up and simplify our family dinners. For me, spring means lamb! This gorgeous grilled lamb can be on the table in 20 minutes.


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's food blog is called The Life She Made.