top of page

Lamb cutlets with white wine and rosemary

Prep Time:

Cook Time:


4 Servings


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


2 tomatoes, seeded and chopped

1/4 cup kalamata olives

2 tablespoons crumbled fetta


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.

bottom of page