Having grown up on a sheep farm here in Wicklow, I can vouch for the benefits of the weather, which produces the ultimate grazing conditions for sheep. Our lambs head to the hills in the summer where they enjoy all the hardy wild herbs and hedgerows before returning to the lowlands for early autumn to enjoy the rich grass and this is the case for much of the lamb farmed in Europe. In fact it is one of the most naturally reared animals available and the results are appreciated by all in cuisines across the Continent. The tenderness, sweetness and subtle flavours are second to none and translate so well to so many preparations and styles.
What I love about lamb is that cooked simply, it’s always so tasty but it also takes additional flavours so well. Here I wanted to share a delicious and easy meal in minutes of Lamb Cutlets served with Tzatziki. It’s prepared with some Mediterranean flavours of oregano, thyme and lemon and served with mint and rosemary. All of these herbs grow very successfully in our herb garden here at the cookery school but I suggest that you use the herbs that you have – for example rosemary and fennel work well here too. Try these cutlets midweek on the grill or BBQ. Serve them accompanied with steamed or boiled new season potatoes – served hot or cold or an Italian Panzanella Salad for something different.
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Lamb Cutlets with Tzatziki
Oregano grows very successfully in our herb garden here at the cookery school, as does thyme, so there is no reason why they won't grow in yours. These flavourful European cutlets grill fabulously on the BBQ and go beautifully with an Italian Panzanella Salad for something different this summer.
3–4 sprigs fresh oregano, chopped
2–3 sprigs fresh thyme, chopped
Juice of 1 lemon
Irish rapeseed oil
100g feta, crumbled
12 small to medium lamb cutlets or 8 large cutlets, French trimmed
2 medium courgettes, sliced lengthways into ribbons
Fresh rosemary sprigs, to garnish
Fresh mint sprigs, to garnish
For the tzatziki:
3 fresh mint leaves, finely chopped
½ cucumber, diced
4 tbsp natural yogurt
Salt and freshly ground black pepper
Mix together the oregano and thyme with the lemon juice and 2 tablespoons of rapeseed oil. Mix 2 teaspoons of this herby oil with the feta cheese and spread the rest over the lamb cutlets.
Heat a chargrill pan. Brush the courgette ribbons with rapeseed oil on both sides. Once the pan is hot, place the courgettes in the pan and cook for about 1 minute on each side. Set aside and keep warm.
Place the cutlets in the hot chargrill pan and cook for 3–4 minutes on each side, depending on how you like them.
Combine all the ingredients for the tzatziki in a small bowl.
This is a sponsored post in conjunction with Bord Bia to help promote #lambtryitloveit, a campaign highlighting the benefits of cooking with European lamb. For more recipe inspiration, follow @trylamb on Facebook and Instagram.