food, Recipes

Greek Lamb Cutlets

David Ross


The recipe below is one of our favourites from passionate restaurateur Natasha Sideris’s cookbook Tashas.

Ingredients

for the lamb

salt and black pepper

6 lamb cutlets, about 100g each

4 lemons, ends cut off

oil for deep frying

4 medium potatoes, cut into 5mm slices

20 calamata olives, pitted and sliced across the width

for the basting sauce

240ml olive oil

120ml lemon juice

2 sprigs of rosemary, stalks removed

a pinch of dried oregano

for the tomato salad

2 large salad tomatoes, sliced

20 baby heirloom tomatoes, sliced

half a red onion, sliced

200g feta, crumbled

for the tomato-salad vinaigrette

80ml olive oil

15ml red-wine vinegar

a pinch of dried oregano

Method

Season the lamb and set it aside.

To make the basting sauce, combine all the ingredients and season to taste.

Prepare the tomato salad by mixing all the salad ingredients in a bowl.

Whisk the vinaigrette ingredients, adjust the seasoning and drizzle it over the salad.

Grill the lamb cutlets for about three minutes on each side on an open flame, basting them with
the sauce as they cook.

Place the lemons on the grill cut-side down until they are just brown.

While the cutlets are on the grill, deep-fry the potato slices until they are golden brown.

Dip the lamb chops in the basting sauce once more before serving.

Serve the lamb on individual plates or on a large serving platter in the centre of the table so that people can help themselves.

Serve with the tomato salad, potatoes and small bowls of olives on the side. Serves 4


Get the scoop on the glamorous new Nelson Mandela Square branch of Tasha’s cafe in our April 2016 issue, on shelves on Monday 21 March.