If you prefer a light meal with a salad, this is a healthy option.
16 lamb cutlets (do not flatten or crumb)
¼ cup lemon juice
¼ cup white wine
1 clove garlic, crushed
1 tablespoon good quality olive oil
½ teaspoon dried oregano
- Combine all ingredients in a large sandwich bag (or airtight container) and toss around to mix. Throw into your 12-volt fridge for a few hours (overnight is better), turning every now and then to ensure they marinate evenly – the meat will go pale in colour.
- Cook on a barbecue plate or in a heavy-based skillet over the fire until cooked to your liking; but keep the heat at around medium as they will brown quickly due to the lemon juice.
- Serve with a simple Greek salad of lettuce, onion rings, Kalamata olives, tomato wedges
and feta cheese.
Make extra marinade… it’s also great for chicken.