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.