Grilled Lamb Cutlets with Green and Gold Salad

on | 3 min read


  • 12 lamb cutlets
  • 1 tsp paprika
  • ½ tsp dried oregano
  • 2 garlic cloves, crushed
  • Salt and pepper
  • Juice of one lemon
  • 2 tbls olive oil
  • Plain yogurt
  • Salad
  • I cup quinoa grains, rinsed well and drained
  • 2 cups water
  • Juice and zest of one lemon
  • 1/3 bunch parsley, chopped
  • 2 tbl apple cider vinegar
  • ½ tsp salt
  • 1 1/2 heaped tsp paprika
  • 1 tsp turmeric
  • 1 tsp dried thyme
  • 1 clove garlic, crushed
  • 1 large carrot, grated
  • 3 stalks spring onion, finely sliced
  • ½ green capsicum, diced
  • 1 can chickpeas, rinsed and drained
  • 150g feta, diced
  • ¼ cup olive oil


  • In a saucepan with 2 cups of water, add the rinsed quinoa. Bring to the boil, cover and reduce to a simmer (level 5). Using timer, cook for 20 minutes or until all the water is absorbed. Fluff the quinoa with a fork and cool completely.
  • In a bowl, combine the Olive oil, paprika, oregano, garlic, lemon juice salt and pepper, add the lamb cutlets and massage in the marinade. Set aside for at least 20 minutes if not more.
  • In a jug, combine the Olive oil, lemon juice and zest, vinegar, salt, paprika, turmeric and dried thyme. Using a fork, whisk to combine. Set aside
  • Combine all the other salad ingredients in a large bowl, tossing well to combine.
  • Pre heat oven on a Fan grill function at 200°C. Line a roasting pan with baking paper, place grill insert on top. Lay cutlets on the grill insert and fan grill for 8 – 10 minutes depending on thickness. Allow to rest.
  • Once quinoa is completely cooled, add to the salad ingredients, and lastly stir through the dressing. Serve with lamb cutlets and a dollop of yogurt on the side.

Serves 6