Char-grilled lamb with zucchini, feta and dill

AT A GLANCE

  • Serves 6 people

  • 16 lamb cutlets (60gm each)
  • 1 tsp dried oregano
  • 250 ml (1 cup) Greek extra-virgin olive oil
  • 1 tbsp olive oil
  • 4 zucchini, thinly sliced
  • 100 gm Greek feta, coarsely crumbled
  • ¼ cup (loosely packed) dill, coarsely torn
01   Place cutlets in a single layer in a non-reactive dish. Scatter over oregano, season with freshly ground black pepper and pour over extra-virgin olive oil. Cover with plastic wrap and refrigerate to marinate, turning occasionally (6 hours-overnight).
02   Preheat a large char-grill over high heat. Remove lamb cutlets from marinade (discard marinade) and grill, turning once, until cooked to your liking (3-5 minutes for medium-rare). Cover loosely with foil to keep warm and set aside to rest.
03   Meanwhile, heat olive oil in a large frying pan over high heat, add zucchini and sauté until golden (3-5 minutes). Add feta, season to taste and serve with cutlets, scattered with dill.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

Recipe:

PIREAUS BLUES, FITZROY, VIC

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND ALICE STOREY

Drinking Suggestion:

PREP TIME 10 MINS, COOK 10 MINS (PLUS MARINATING, RESTING)

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