Chargrilled lamb cutlets with oregano and hot fetta dressing
- 2 x 6-bone racks of lamb, fat untrimmed
- 6 cloves garlic
- 3 tbsp dried oregano leaves
- 1 bunch oregano, leaves picked
- 1/3 cup (80 ml) red-wine vinegar
- 1 lemon, juiced
- 200ml extra virgin olive oil
- freshly ground black pepper
- 8 kipfler potatoes, scrubbed
- 2 tsp salt flakes
- 1 tsp Dijon mustard
- 150g marinated fetta, crumbled
- 16 Ligurian olives
- 1 bunch curly endive, leaves separated
Score flesh and fat off lamb in a crisscross fashion, then slice into cutlets.
To make the dressing, peel and finely chop 5 cloves of the garlic and place in a small bowl. Stir in dried oregano, half the fresh oregano leaves, 30ml of the vinegar, half the lemon juice, 3 tbsp of the olive oil and pepper. Mix well, then rub into lamb cutlets. Cover and set aside in the fridge for 1 hour.
Place potatoes in a medium-sized saucepan, cover with water and bring to the boil over high heat. Cook for 10-15 minutes or until tender. Drain, then thickly slice lengthways.
To make fetta dressing, peel and finely chop remaining garlic clove. Place in a small bowl with salt, mustard, remaining vinegar and lemon juice. Add remaining olive oil and whisk well. Season with pepper. Heat a chargrill pan on high and cook cutlets for 2-3 minutes on each side, or until cooked to your liking.
Heat dressing in a small saucepan over medium heat – do not boil. Stir in fetta, olives and remaining fresh oregano leaves.
To serve, place sliced potatoes on plates, scatter with curly endive leaves and top with cutlets. Spoon over hot fetta dressing.
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