Juicy Greek-inspired lamb cutlets by Polly Markus

Polly Markus’ juicy Greek lamb cutlets. Photo / Josh Griggs
A fresh, fast spin on lamb from Polly Markus’ new book Seriously Delicious.
Cooking a whole rack of lamb can sometimes seem like a big undertaking, but quickly pan-frying the cutlets individually is so simple and fast! This dish pairs perfectly with store-bought hummus on the side. I would serve it with the Beautiful Greek-style bulgur salad with marinated feta on page 50 and boiled baby potatoes. Frying the cutlets in a cast-iron pan works best.
Serves 4
Ingredients
1.2 kg rack of lamb – cut into individual cutlets
Olive oil
1/4 cup chopped Italian parsley
Lemon and oregano marinade ingredients
4 garlic cloves – minced
1 Tbsp finely grated lemon zest
1/4 cup lemon juice
1/4 cup finely chopped fresh parsley
2 Tbsp olive oil
2 Tbsp dried oregano
1 Tbsp smoked paprika
Method
Seriously Delicious by Polly Markus, $49.99, published by Allen & Unwin