Name: Greek lamb cutlets with skordalia
Cook time: 30 min
Total time: 30 min
Ingredients: 1 tablespoon finely chopped fresh thyme; 1 tablespoon finely grated lemon rind; 2 teaspoon ground black pepper; 2 tablespoon olive oil; 2 tablespoon lemon juice; 4 clove garlic, crushed; 12 french-trimmed lamb cutlets (480g); 1 slice day-old white bread, crust removed; 1/3 cup (80g) mashed potato; 12 sprigs fresh thyme

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.

Makes 12 Item

Cook

30M

Ingredients

1 tablespoon finely chopped fresh thyme

1 tablespoon finely grated lemon rind

2 teaspoon ground black pepper

2 tablespoon olive oil

2 tablespoon lemon juice

4 clove garlic, crushed

12 french-trimmed lamb cutlets (480g)

1 slice day-old white bread, crust removed

1/3 cup (80g) mashed potato

12 sprigs fresh thyme

Method

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.

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