Lamb Cutlets with Pea and Feta Salad

I think this recipe originated from our weekend Herald food section probably circa 98 , its a quick yummy mid week meal , in the photo Bbq’d the lamb cutlets and fried some mint leaves so they were crispy .


  • 1 tsp chopped rosemary leaves
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • sea salt and cracked black pepper
  • 4 double lamb cutlets, trimmed
  • 1/2 cup mint leaves
  • 1 cup frozen peas, blanched
  • 100g feta cheese
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil


  1. Preheat a barbecue or chargrill to medium-high.
  2. Combine the rosemary, garlic, oil, salt and pepper in a non-metallic bowl. Add the cutlets and toss to coat. Cook the cutlets for 6-8 minutes or until cooked to your liking.
  3. Place the mint, peas, feta, vinegar and extra oil in a large bowl and toss to combine. Arrange the pea and feta salad on plates and top with the cutlets to serve.

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