• Greek Style Lamb Cutlets With Mediterranian Vegetables

    lamb cutlets

    This recipe works best with lamb cutlets but can be substituted with regular lamb chops (not forequarter) with the excess fat removed

    Ingredients for lamb

    • 8 lamb cutlets or trimmed lamb chops
    • 4 gloves of garlic, minced
    • small handful of fresh mint, finely chopped
    • small handful of fresh parsley, finely chopped
    • juice from 1 lemon
    • 4 tablespoons olive oil
    • black pepper

    Ingredients for roasted vegetables

    • 20 – 30 cherry tomatoes
    • 1 zucchini, sliced in pieces 1/2 cm thick
    • 1 onion, chopped into wedges
    • 2 cloves garlic, crushed
    • 3 tablespoons olive oil
    • 2 teaspoons dried oregano
    • salt and pepper


    1. Prepare marinade by combining minced garlic, mint and parsley. Stir in the olive oil, lemon juice and a small amount of black pepper. Rub the mixture into the lamb and leave to marinade for the desired length of time
    2. Preheat the oven to 160 degrees Celsius
    3. Scatter the prepared vegetables into a roasting dish. Combine the garlic and olive oil and drizzle over the vegetables. Place in oven and roast for around 40 minutes
    4. About 10 – 15 minutes before vegetables are ready, heat a large pan over a high heat with a small amount of olive oil. When really hot, add lamb and cook for 2 – 3 minutes each side (for medium)
    5. Remove the vegetables from the oven and serve with the lamb