| | Oregano lamb with Greek salad
Oregano lamb with Greek salad
Oregano lamb with Greek salad 4.3-5 9
  • Calories: 2376 kj
  • Fat: 39g
  • Carbohydrates: 4g

How to Make:

  1. Combine the lamb, chopped oregano, garlic, paprika, half the lemon juice and 2 tablespoons of the oil in a large glass or ceramic bowl. Season with salt and pepper. Set aside for 15 minutes to develop the flavours.
  2. Combine the cucumber, tomatoes, capsicum, onion, olives, feta and oregano leaves in a large bowl. Drizzle with remaining lemon juice and oil and gently toss to combine. Divide evenly among serving plates.
  3. Preheat a char-grill on high. Add the lamb cutlets and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  4. Place the cutlets on the salad. Serve immediately with crusty bread, if desired.
Time for preparing:
5 min.


  • 12 (about 800g) lamb cutlets
  • 2 tablespoons finely chopped oregano
  • 2 garlic cloves, crushed
  • 2 teaspoons sweet paprika
  • 2 tablespoons lemon juice
  • 1/4 cup (60ml) extra virgin 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
  • 1/2 cup (95g) pitted kalamata olives
  • 100g goat's feta, coarsely crumbled
  • 2 tablespoons oregano leaves
  • Crusty bread, to serve