Greek Lamb Cutlets with Feta Skordalia Recipe

Name: Greek Lamb Cutlets with Feta Skordalia Recipe
Total time: 35 min
Ingredients: 12 lamb cutlets, French-trimmed; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 80 gm (⅔ cup) pitted black olives, crushed; 1 tbsp each finely chopped tarragon and flat-leaf parsley, plus extra flat-leaf parsley leaves to serve; 1 tbsp lemon juice, or to taste; Picked watercress, lemon zest and sliced spring onions, to serve; Feta skordalia; 3 Desiree potatoes (165gm each), peeled, coarsely chopped; 100 gm Persian feta, plus extra to serve; 60 ml (¼ cup) lemon-infused olive oil; 20 gm butter, chopped; 2 garlic cloves, crushed

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This Greek lamb cutlets recipe comes served with tangy feta skordalia and crushed olives for a creative yet quick dinner for weeknights.

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Ingredients

12 lamb cutlets, French-trimmed
60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
80 gm (⅔ cup) pitted black olives, crushed
1 tbsp each finely chopped tarragon and flat-leaf parsley, plus extra flat-leaf parsley leaves to serve
1 tbsp lemon juice, or to taste
Picked watercress, lemon zest and sliced spring onions, to serve
Feta skordalia
3 Desiree potatoes (165gm each), peeled, coarsely chopped
100 gm Persian feta, plus extra to serve
60 ml (¼ cup) lemon-infused olive oil
20 gm butter, chopped
2 garlic cloves, crushed