former Greek Food, a Taste of the Mediterranean - Spring Lamb With Tsatziki

All colse to Greece and her islands, you will find many restaurants serving customary Greek food like this spring lamb dish. Typically, their menus will comprise lots of lamb dishes as lamb is very popular among the Greeks and this is a uncomplicated way to serve it.

Ingredients
8 lamb cutlets 1 red onion 2 cloves garlic 2 tablespoons olive oil 2 teaspoons dried mint half a lemon half a cucumber 7oz/200g Greek yoghurt bunch of fresh mint salt and black pepper
Method
 Trim the fat (if not required) from the lamb and season it. Peel and cut the onion into thin wedges. Peel and finely chop the garlic - or crush it in a garlic press. Peel and finely chop the cucumber. Wash and dry the lemon and cut into wedges. Chop the fresh mint (reserving a few sprigs for garnish) In a large frying pan, heat the oil and fry the onions for 2-3 minutes, stirring occasionally. Add the lemon wedges and cook for a further 4 minutes. Add the lamb cutlets, garlic and dried mint. Fry all of this for 5-6 minutes, turning the cutlets occasionally, until the meat is brown and tender. For the tsatziki - in a bowl, mix together the yoghurt, cucumber and fresh mint. This step can be done up to two hours in develop and set aside in the refrigerator, the flavours of the cucumber and mint will infuse with the yoghurt. Serve the lamb cutlets with the tsatziki and, staying with the customary greek food theme, a plain Greek salad.

Traditional Food

Bon Appetit
 

former Greek Food, a Taste of the Mediterranean - Spring Lamb With Tsatziki

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