INGREDIENTS: - 12 french-trimmed lamb cutlets - 200g greek feta cheese - 12 thin slices hot salami - 1/4 cup extra-virgin olive oil - 20g butter - 2 garlic cloves, crushed - 200g english spinach, roughly chopped - 1/3 cup thickened cream - 1/2 lemon, juiced - oregano leaves, to serve INSTRUCTIONS: Using a sharp knife, butterfly lamb cutlets, leaving meat attached to the bone. Cut feta into 12 thin slices. Place 1 salami slice and 1 feta slice on 1 half of each cutlet. Fold meat together to enclose. Place on a tray. Heat a barbecue grill or chargrill pan over medium-high heat. Drizzle cutlets with 1 tablespoon of oil and season with salt and pepper. Grill cutlets for 2 - 3 minutes each side for medium or until cooked to your liking. Meanwhile, melt butter in a non-stick frying pan over medium heat. Add garlic and spinach. Cook, stirring, for 3 minutes or until spinach just wilts. Stir in cream and cook for 1 minute. Whisk remaining 2 tablespoons oil, 1 tablespoon lemon juice and salt and pepper in a jug. Spoon spinach mixture onto plates. Top with cutlets. Drizzle with dressing and sprinkle with oregano. Serve. (Source: Australia's Super Food Ideas June 2007)
Comments