LAMB CUTLETS WITH SPINACH SKORDALIA

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.