Cameron McKenzie from The European shows us a great, easy dish to prepare for a family meal. The Turkish Potato Salad brings this dish to life and gives it a nice twist.
Ingredients (serves 2)
• 6 lamb cutlets, trimmed of excess fat
• 3 large washed potatoes
• 1 large onions
• ½ brunch parsley & ½ brunch mint
• 4 sprigs oregano or 2 tbs dried oregano
• Extra virgin olive oil
• 3 lemons
• 2 garlic cloves, chopped
• 1/3 cup olive oil (extra)
• Salt & ground black pepper
• 1 tbs sugar
Method
1. Marinate cutlets with oil, salt and pepper
2. Boil potatoes till just soft, then cool
3. Once potatoes are cool cut in to cubes and place in bowl
4. Roughly chop parsley and mint, pick oregano and place in bowl with potatoes
5. Thinly slice onions and add a good amount of salt and crush with hands
6. Mix extra virgin olive oil, lemon juice and sugar together to make dressing and pour over salad mix
7. Add Salt & ground black pepper to taste
8. Cook cutlets on hot grill plate for 5 minutes per side
9. Arrange 3 cutlets on each plate with a good serve of potato salad, squeeze of fresh lemon and serve.
