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Ingredients
2 cloves garlic, crushed
1 teaspoon finely grated lemon rind
1/4 cup white wine
1/3 cup olive oil
1 tablespoon chopped rosemary
salt and cracked black pepper
12 lamb cutlets, trimmed
Salad:
2 tomatoes, seeded and chopped
1/4 cup kalamata olives
2 tablespoons crumbled fetta
![](https://static.wixstatic.com/media/db41dc_d599d0308bdc4768a7e98d07a35c7dd3~mv2.jpeg/v1/fill/w_564,h_342,al_c,lg_1,q_80,enc_auto/Image-empty-state.jpeg)
Preparation
Combine garlic, lemon rind, wine, rosemary, oil, salt and pepper in a bowl. Add cutlets and toss to coat. Cover and refrigerate for 10 minutes.
Meanwhile, combine tomatoes, olives and fetta. Drizzle with olive oil and set aside.
Heat a grill or hot plate to medium high heat. Cook the cutlets for 3 minutes on each side or until cooked to your liking.
Serve with tomato salad.
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