Name: Lamb cutlets with lemon, feta, and brown rice and spinach pilaf
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve; ¼ cup each of thyme and oregano, plus extra to serve; 3 garlic cloves, finely chopped; 2 lemons, finely grated rind and juice only, plus extra wedges to serve; 8 double lamb cutlets (about 150gm each); 120 gm marinated feta, coarsely crumbled; Brown rice and spinach pilaf; 30 ml olive oil; 30 gm butter, coarsely chopped; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 230 gm (2 cups) medium-grain brown rice; 450 ml hot chicken stock; 1 bunch English spinach, trimmed, coarsely torn

Lamb cutlets with lemon, feta, and brown rice and spinach pilaf

Australian Gourmet Traveller recipe for lamb cutlets with lemon, feta, and brown rice and spinach pilaf.

Chopped cucumber salad — Lamb cutlets with lemon, feta, and brown rice and spinach pilaf

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

60 ml (¼ cup) extra-virgin olive oil, plus extra to serve

¼ cup each of thyme and oregano, plus extra to serve

3 garlic cloves, finely chopped

2 lemons, finely grated rind and juice only, plus extra wedges to serve

8 double lamb cutlets (about 150gm each)

120 gm marinated feta, coarsely crumbled

Brown rice and spinach pilaf

30 ml olive oil

30 gm butter, coarsely chopped

1 onion, thinly sliced

2 garlic cloves, finely chopped

230 gm (2 cups) medium-grain brown rice

450 ml hot chicken stock

1 bunch English spinach, trimmed, coarsely torn

Method

Main

1. Combine olive oil, herbs, garlic, rind and juice in a small bowl, season to taste. Place lamb in a single layer in a non-reactive dish, pour over oil mixture, turn to coat, set aside to marinate.

2.Meanwhile, for brown rice and spinach pilaf, heat olive oil and butter in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-5 minutes). Add rice, stir for 1 minute to coat, add stock and 125ml hot water, stir until just coming to the boil. Season to taste, reduce heat to low-medium and simmer until rice is tender and liquid almost evaporated (30-35 minutes). Remove from heat, stir through spinach and set aside.

3.Meanwhile, preheat a char-grill or frying pan over high heat. Remove lamb from marinade and cook, turning once, until browned and cooked to your liking (4-5 minutes each side for medium-rare). Transfer to a plate, drizzle with extra olive oil, squeeze over lemon, season to taste. Cover with aluminium foil, rest for 5 minutes. Serve lamb drizzled with meat juices, scattered with feta, with pilaf and cucumber salad to the side.