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Crumbed Lamb Cutlets with Roast Greek Salad Vegetables

Prep Time:

Cook Time:


4 Servings


12 Mick's Meat Barn crumbed lamb cutlets
1 red onion, cut into thin wedges
3 roma tomatoes, halved
2 red capsicums, roughly chopped
3 zucchini, halved lengthways, thickly sliced
1 garlic clove, finely chopped
1/3 cup (80ml) olive oil
1/2 tsp dried oregano
200g feta, chopped
1/2 cup (80g) kalamata olives
1 tbsp oregano leaves, plus extra to serve
Lemon wedges, to serve


Step 1 - Preheat the oven to 200°C and line a large baking tray with foil.

Step 2 - Toss vegetables and garlic with 2 tablespoons oil and 1/2 teaspoon dried oregano. Season. Spread on the tray and bake for 15 minutes or until vegetables are just tender. Add feta, olives and oregano leaves and bake for a further 5-8 minutes until feta is golden.

Step 3 - Heat remaining 2 tablespoons oil in a frypan over medium-high heat. In batches, cook lamb for 2-3 minutes each side for medium-rare or until cooked to your liking. Place lamb cutlets on a serving platter with roasted vegetables, lemon wedges and oregano. Enjoy!

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