Quick & Easy

Greek lamb cutlets with skordalia

Affectionately known in some parts as 'chops with handles' or 'meat lollipops', lamb cutlets are always a hit with the kids. Accompanied here with the Greek style mashed potato dip, skordalia, there'll be no complaints.
greek lamb cutlets with skordalia
12 Item



1.Combine chopped thyme, rind, pepper, half of the oil, half of the juice and half of the garlic in large bowl; add cutlets, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.
2.Make skordalia by cutting bread into quarters; soak in small bowl of cold water 2 minutes. Using hands, squeeze as much water from bread as possible. Blend or process bread, potato, remaining juice and remaining garlic until smooth. With motor operating, add remaining oil; process until skordalia thickens.
3.Cook cutlets, in batches, on heated oiled grill plate (or grill barbecue) until cooked as desired.
4.Serve cutlets topped with skordalia and thyme sprigs.

Related stories