Alive and Cooking


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(Serves 4-6)
3 lamb back straps, sliced thin
6 lamb cutlets
½ head of roasted garlic, mashed
2 tbsp olive oil
2 tbsp marjoram
2 tbsp oregano
2 tbsp white balsamic vinegar
Juice of ½ a lemon
¼ tsp of ground nutmeg
100g grated cheese
Salt & pepper
10 corn tortillas

Garlic Yoghurt Sauce
¾ of a cucumber, finely grated
1 tsp minced garlic
250g traditional yoghurt
Squeeze of lemon juice
(Mix all ingredients together)
Tomato Salsa
3 vine ripened tomatoes, chopped
1 whole bunch of basil chopped
1 tbsp balsamic vinegar
Olive oil
1 tbsp pepper
(Mix all ingredients together)


In a large mixing bowl, combine the herbs, roast garlic, nutmeg, salt & pepper, olive oil, balsamic vinegar and lemon juice.

Add the cutlets to the marinade and give them a good massage, then remove and set aside. Place the sliced back straps into the marinade for around 5 minutes.

Heat your fry pan and fry the cutlets for 3 minutes on either side then wrap in foil and allow to rest.

Re- heat the pan and toss in the back straps and fry for 5 minutes, then add to the cutlets.
Serve on a large platter with warmed tortillas (or souvlaki bread), garlic yoghurt, tomato salsa and grated cheese, plus lettuce, if desired. Be careful not to overload!