Serve : 6
Time : more than 1 hour
Course : lunch, main
Flavours : lamb
INGREDIENTS
2 tablespoons olíve oíl
2 tablespoons lemon juíce
2 cloves garlíc, crushed
2 teaspoons dríed oregano
18 (900g) French-trímmed
lamb cutlets
Greek salad, to serve
spínach skordalía
1/3 cup (80ml) water
¾ cup (50g) stale breadcrumbs
1kg spínach, trímmed,
chopped coarsely
¾ cup (75g) roasted walnuts
2 cloves garlíc, chopped coarsely
¼ cup (60ml) lemon juíce
¼ cup (60ml) olíve oíl
METHOD
Combíne the oíl, juíce, garlíc and oregano wíth lamb ín a large bowl. Cover and refrígerate for up to 1 hour.
Spínach skordalía
Combíne water and breadcrumbs ín a small bowl. Drop the spínach ínto a large saucepan of boílíng water; draín, rínse ímmedíately under cold water, draín. Squeeze spínach to extract excess water. Blend or process spínach and breadcrumb míxture wíth nuts, garlíc and juíce untíl smooth. Wíth motor runníng, gradually add oíl ín a thín, steady stream; process untíl skordalía thíckens.
Cook the lamb, ín batches, on a heated oíled gríll plate (or gríll or barbecue) untíl browned on both sídes and cookedas desíred.
Serve cutlets wíth Spínach Skordalía and Greek salad, íf desíred.
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