Name: Oregano lamb with Greek salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: greek
Ingredients: 12 (about 800g) lamb cutlets; 40.00 ml finely chopped oregano; 2 garlic cloves, crushed; 5.00 gm sweet paprika; 42.00 gm lemon juice; 60ml olive oil; 2 Lebanese cucumbers, thinly sliced into ribbons; 250g grape tomatoes; 1 red capsicum, halved, seeded, thinly sliced; 1 small red onion, thinly sliced into rings; 95g olive; 100g goat's feta, coarsely crumbled; 40.00 ml oregano leaves; Crusty bread, to serve

Oregano lamb with Greek salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Ingredients:

12 (about 800g) lamb cutlets
40.00 ml finely chopped oregano
5.00 gm sweet paprika
42.00 gm lemon juice
60ml olive oil
2 Lebanese cucumbers, thinly sliced into ribbons
250g grape tomatoes
1 red capsicum, halved, seeded, thinly sliced
1 small red onion, thinly sliced into rings
95g olive
100g goat's feta, coarsely crumbled
40.00 ml oregano leaves
Crusty bread, to serve

Instructions:

In a large glass or ceramic bowl, mix together the lamb, chopped oregano, garlic, paprika, half the lemon juice, and 2 tablespoons of oil. Season with salt and pepper, then let it sit for 15 minutes to enhance the flavors.
In a large bowl, mix together the cucumber, tomatoes, capsicum, onion, olives, feta, and oregano leaves. Drizzle with the remaining lemon juice and oil, then gently toss to combine. Serve the mixture evenly among serving plates.
Preheat the char-grill until it's nice and hot. Grill the lamb cutlets for 2 minutes on each side for a perfect medium cook or until they reach your desired doneness. Place them on a plate, cover with foil, and let them rest for 5 minutes before serving.
Arrange the cutlets on top of the salad and serve right away, pairing with crusty bread if desired.

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