Lamb Cutlets with Broad Bean Paste & Feta Dressing

Lamb Cutlets with Broad Bean Paste & Feta Dressing

This spring dish ticks all the boxes – sweet spring lamb and broad bean paste with my signature hot feta dressing.

It’s a Greek inspired dish, with the best of this season’s broad beans. Choosing the smallest racks available means the meat is always sweeter and juicier. With small racks, cut double cutlets (with two bones) or ask your butcher to do it for you to ensure the meat stays moist and pink when it’s cooked.

Serves 4 people


1 1/2  tablespoon dried Greek oregano
2 cloves garlic, smashed
140 ml extra virgin olive oil
salt and pepper
16 lamb cutlets trimmed into 8 double cutlets
3 cups podded broad beans (approx. 1.5 kg broad beans in pod)
1 cup frozen peas
1/2 clove garlic
6 sprigs fresh mint, leaves only, roughly chopped

Feta vinaigrette:
30 ml sherry vinegar, or other wine vinegar
60 ml extra virgin olive oil
1/2 clove garlic, finely micro planed
1/2 tablespoon Dijon mustard
salt and pepper
150 grams Greek feta
1/2 tablesoon dried Greek oregano
20  Kalamata olives


Combine the oregano, garlic, 40 ml of olive oil and a good sprinkling of salt and pepper, then rub the mixture into the lamb.

Bring a pot of salted water to the boil. Cook the broad beans for 3 minutes, then drain them, cool them in iced water, and slip the bright green beans from the skin.

Replace the pot and cook the peas in boiling water for 1 minute, then drain them and rinse under running water until they are just warm.

Chop the beans and peas roughly, then add half the mixture to a mortar and pestle with the garlic, mint and a little salt. Pound to a rough paste, gradually adding the remainder of the beans, peas and 100ml of olive oil.

To make the vinaigrette, whisk the vinegar, olive oil, garlic and mustard in a little saucepan. Season. Warm gently over medium-low heat. When ready to serve, stir through the crumbled feta.

Cook the double cutlets on a hot barbecue or griddle pan for 3 minutes on each side, then set aside for 2 mins. Place the broad bean and pea paste on a plate and spoon over the warm feta vinaigrette. Scatter with the olives, then serve.

Find everything you need to re-create this dish at the following Queen Vic Market traders.

Lamb cutlets: Hagens Butcher, Meat & Fish Hall
Greek feta and Kalamata olives: Hellenic Deli, Dairy Produce Hall
Broad beans and peas: Garden Organics, I Shed

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