Name: Mint and marjoram lamb cutlets with skordalia
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Skordalia; 1 medium potato (200g), quartered; 2 clove garlic, crushed; 1 tablespoon lemon juice; 1 tablespoon white wine vinegar; 1/4 cup (60ml) olive oil; Mint and marjoram lamb cutlets; 1/3 cup (80ml) thick mint sauce; 1 tablespoon wholegrain mustard; 1 clove garlic, crushed; 2 teaspoon dried marjoram; 12 french-trimmed lamb cutlets (600g)

Ingredients

Skordalia

1 medium potato (200g), quartered

2 clove garlic, crushed

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1/4 cup (60ml) olive oil

Mint and marjoram lamb cutlets

1/3 cup (80ml) thick mint sauce

1 tablespoon wholegrain mustard

1 clove garlic, crushed

2 teaspoon dried marjoram

12 french-trimmed lamb cutlets (600g)

Method

1.To make skordalia; boil, steam or microwave potato until tender; drain. Push potato through food mill or fine sieve into large bowl; cool 10 minutes. Stir in garlic, juice and vinegar. Place potato mixture in blender or food processor. With motor operating, gradually add oil in a thin, steady stream, blending only until skordalia thickens (do not overmix). If the skordalia is too thick for your liking, thin it with a little warm water, a tablespoon or two is usually enough.

2.Meanwhile, combine sauce, mustard, garlic and marjoram in large shallow dish; add cutlets, turn to coat in mixture.

3.Cook cutlets on heated oiled barbecue (or grill or grill pan).

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