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Oregano Lamb Cutlets with warm Potato Salad

Oregano Lamb Cutlets with Warm Potato Salad

Oregano Lamb Cutlets with Warm Potato Salad Recipe

Are you planning to have something really tasty and nutritious! Try this delicious oregano lamb cutlets with warm potato salad recipe.


  • 600g baby (chat) potatoes, halved
  • cooking oil spray
  • 1/2 cup low-fat ricotta
  • 1/2 cup extra light sour cream
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh chives
  • 300g green beans
  • 400g can chickpeas, rinsed, drained
  • 200g baby spinach leaves
  • 8 lamb cutlets, trimmed
  • 1/4 cup lemon juice
  • 2 teaspoons dried oregano


Step 1 Preheat oven to 220°C. Boil potatoes for 10 minutes, until just tender. Drain and carefully place on a lined baking tray. Spray with oil and bake for 20–25 minutes, until crisp and golden.

Step 2 In a small bowl, beat together ricotta, sour cream, vinegar and chives. Refrigerate until ready to serve.

Step 3 Steam green beans for 2–3 minutes, until just tender. Add chickpeas and heat through. Toss with potatoes and spinach leaves and set aside.

Step 4 Heat a large frying pan or chargrill pan to medium-high heat. Spray lamb cutlets with oil and cook for 2–3 minutes each side, or until cooked to your liking. Pour over lemon juice and cook for 1 more minute. Sprinkle with oregano. Serve lamb with salad and ricotta cream dressing.

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