Grilled lamb cutlets & Greek salad with Jukes 6

Each month, Matthew Jukes gives you a simple but stunning starter or main course recipe to serve with either Jukes 1 (The White) or 6 (The Red).

This month is Jukes 6 paired with Grilled lamb cutlets and a simple Greek salad (approximately for two).

Ingredients 

• 8-10 french-trimmed lamb cutlets

• Dried oregano

• 2-3 medium-sized cloves of garlic

• Extra virgin olive oil

• Sea salt & cracked black pepper

Method - Marinate the lamb cutlets in crushed garlic and a tablespoon or two of dried oregano and plenty of extra virgin olive oil and salt and pepper. Leave to marinate for a few hours – longer if possible.

Fire up the BBQ – when the coals are white-hot, give the cutlets a stir in the marinade then grill the cutlets for 3-4 minutes each side, longer if you prefer them well done and less if they are very thin. Keep watching the grill while you cook and move the lamb cutlets to one side if the flames are too high.

Leave the cutlets to rest somewhere warm, where they will soften and become even more delicious, be sure to keep the juices to pour over them when you plate up.

Ingredients – Simple Greek salad

• 3 large tomatoes – chopped into bite-sized chunks

• Feta cheese – 1/4 lb – chopped into dice-sized chunks

• Half a cucumber – chopped into smaller chunks than the tomatoes

• 1 red onion – finely sliced

• 1 handful of flat-leaf parsley (pick off the leaves and discard the stems)

• Extra virgin olive oil

• Half a Lemon

Method – Combine the chopped tomato, feta cheese, chopped cucumber, finely sliced red onion and flat-leaf parsley and dress with the olive oil and a squeeze of lemon. 

Also – Serve with warmed flatbreads