Lamb cutlets with spinach skordalia
Ingredients Method 1.Combine the oil, juice, garlic and oregano with lamb in a large bowl. Cover and refrigerate for up to 1 hour.
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Cooking tools:
- Food processor
- Blender
- Grill pan
- Grill
- Mixing bowl
- Saucepan
- Colander
- Stove
- Refrigerator
- Plate
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, crushed
- 2 teaspoons dried oregano
- 18 (900g) frenched lamb cutlets
- greek salad, to serve
- Spinach skordalia
- 1/3 cup (80ml) water
- 3/4 cup (50g) stale breadcrumbs
- 1 kilogram spinach, trimmed, coarsely chopped
- 3/4 cup (75g) roasted walnuts
- 2 cloves garlic, chopped coarsely
- 1/4 cup (60ml) lemon juice
- 1/4 cup (60ml) olive oil
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