Incredibly quick but outrageously impressive, this is surely one of the best ways to cook lamb cutlets.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Oregano lamb cutlets with heirloom tomato, watermelon and feta salad
serves 4

125g creamy feta
50ml cream
zest and juice of 1 lemon
¼ watermelon, cut into 2cm dice
500g heirloom tomatoes (e.g. ox heart, yellow plum, black Russian) chopped irregularly)
1 bunch basil, leaves picked
1 bunch mint, leaves picked
1 cup kalamata olives, pitted
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil,
plus 1 tbsp extra
8 lamb cutlets
½ bunch of oregano, leaves picked and thinly sliced
4 garlic cloves, grated
pinch of salt

Combine feta, cream and lemon juice in a small food processor. Blitz until smooth.

Combine watermelon, tomatoes, olives, basil, mint, red wine vinegar and one tablespoon olive oil in a large bowl. Toss to coat.

Heat remaining one tablespoon oil in a large frying pan over medium-high heat. Add lamb and cook for 2-3 minutes each side or until golden brown and done to your liking. Remove from pan and combine with oregano, garlic, lemon zest and salt. Set aside to rest and marinate.

Serve lamb cutlets alongside salad and whipped feta.

 

This recipe was first published in the February 2019 issue of SALIFE.