Name: Lamb cutlets with whipped feta and carrot pickle
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 1
Cuisine: holiday
Ingredients: 3 carrots, peeled; 42.00 gm lemon juice; 8.00 gm brown sugar; 125.00 ml fresh coriander leaves; 75g reduced-fat fresh ricotta; 50g low-fat feta; 41.20 gm skim milk; Extra virgin olive oil, to drizzle (optional); 12 (about 660g) French-trimmed lamb cutlets; 2 tsp ground sumac; 98% fat-free wholemeal pita bread, warmed, to serve

Lamb cutlets with whipped feta and carrot pickle

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Prep Time:
12 minutes

Cook Time:
8 minutes

Total Time:
20 minutes

Creamy reduced-fat ricotta paired with salty feta creates a delicious 20-minute dish.

Ingredients:

3 carrots, peeled
42.00 gm lemon juice
8.00 gm brown sugar
125.00 ml fresh coriander leaves
75g reduced-fat fresh ricotta
50g low-fat feta
41.20 gm skim milk
Extra virgin olive oil, to drizzle (optional)
12 (about 660g) French-trimmed lamb cutlets
2 tsp ground sumac
98% fat-free wholemeal pita bread, warmed, to serve

Instructions:

Grate the carrots finely in a food processor. Combine lemon juice and brown sugar in a glass or ceramic bowl, season, then add the carrots and coriander. Mix well and let sit for 10 minutes to enhance the flavors.
Blend the ricotta, feta, and milk until creamy. Place in a bowl and optionally drizzle with a bit of oil.
Preheat a non-stick frying pan over medium-high heat. Lightly coat lamb with olive oil, then sprinkle with sumac and season generously. Cook in 2 batches for 2 minutes on each side for medium doneness. Transfer to a plate and let it rest for 2 minutes before serving.
Arrange the carrot pickle, whipped feta, and lamb on plates and serve with pita.

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