For company
Lemon lamb cutlets
Four lamb cutlets off the grill, glazed with lemon zest and juice, garlic and oregano, served over soft dry-fried leeks with green beans and cannellini beans, with extra lemon wedges for squeezing.
A quick-fire Greek supper — the grill does the cutlets in ten minutes while the leeks soften gently on the stove, so the whole thing is on the table in about half an hour.
Method
- 01
Heat the grill to medium-high. Put the lamb cutlets on a grill pan lined with a non-stick teflon sheet. Season the lamb generously.
- 02
Sprinkle over the lemon zest and juice, garlic and oregano, and grill for 10 minutes, turning the cutlets halfway through.
- 03
Meanwhile, dry-fry the leeks in a non-stick pan on a low heat for 10 minutes or until they are softened.
- 04
Pour the vegetable stock into the pan with the leeks, then add the green beans and cannellini beans. Cook gently for a few minutes until warmed through.
- 05
Season the beans and serve with the cooked cutlets and extra wedges of lemon.
In the glass
A South African Shiraz — Stellenbosch or Swartland
Grilled lamb and oregano want a red with backbone and a peppery lift. A Stellenbosch or Swartland Shiraz brings dark fruit, spice and that white-pepper snap that loves a lemon-and-garlic glaze — and it is gentle enough with the soft leeks and creamy cannellini beans. If you would rather pour white, a barrel-aged Chenin Blanc from Swartland has the richness to stand beside the cutlets.
Keep cooking
