Lamb Cutlets with a fig, pistachio and feta cheese salad

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Serves 4

  • 12 lamb cutlets Marinade
  • Half bunch chopped thyme
  • Half bunch chopped rosemary
  • 1 crushed garlic clove
  • 3 tablespoons olive oil
  • Salad
  • 60g shelled roasted pistachios (lightly crushed)
  • 100g crumbled feta cheese
  • 20 mint leaves
  • 2 tablespoons olive oil
  • 4 fresh figs quartered
  • 2 big handfuls of red chard leaves or baby leaf salad
  • Half a lemon (squeezed)
  • Salt
  • 1 teaspoon of honey

Put the lamb cutlets in the marinade for a couple of hours. Remove, season andcook on a pre-heated griddle pan for a couple of minutes on each side for pink lamb, longer if you prefer them more cooked. Remove and leave to rest for 3-4 minutes in a warm place.

In a large bowl combine the nuts, cheese, mint and salad leaves. Drizzle over the oil and lemon juice and season with a little salt. Mix gently and serve with the figs drizzled with honey and the rested lamb.


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