Quick & Easy

Mint and marjoram lamb cutlets with skordalia

mint & marjoram lamb cutlets with skordalia


Mint and marjoram lamb cutlets


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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