Cooking with kids, Greek inspired Lamb cutlets



Greek inspired lamb cutlets with salad (Serves 2)  Greek inspired lamb cutlets with salad (Serves 2)       Greek inspired lamb cutlets with salad (Serves 2)



2tsp crushed garlic

1 pinch ground cumin

1 pinch ground rosemary

1 pinch salt and pepper

1 pinch paprika

2 tsp lemon juice

6 lamb cutlets

2 Tb olive oil


1 tomato

1 lebanese cucumber

2Tb pitted kalamata olives

1 pinch dried oregano

2Tb cumbled fetta cheese

¼ spanish onion

2Tb olive oil

2Tb balsamic vinegar

Cooking spray

1 lemon to serve


  1. Collect all the ingredients, 2 large bowls, 3 clean plates, chopping board, fry pan, tongs, sharp knife and a metal spoon.
  2. In a bowl, place the garlic, cumin, rosemary, pepper, salt, paprika, lemon juice olive oil mix with a spoon, add cutlets, stir the cutlets in the marinade so that they are all covered, set aside.
  3. Cut the tomato in quarters and then cut each quarter into 3 pieces. Slice the cucumber into 1cm thick slices. Cut the onion into half centimeter pieces. Place vegetables into a bowl, add oil, vinegar a pinch of salt and pepper, toss and set aside.
  4. Spray a fry pan with cooking spray, place onto hot plate and set temperature to medium.
  5. Cut lemon in half.
  6. Take the bowl of lamb cutlets and a clean plate close to the fry pan, place lamb cutlet onto fry pan and cook 4 minutes either side, cutlets should be golden brown, place cutlets onto a plate.
  7. Place lemon into fry pan cut side down and cook for 2 minutes.
  8. On 2 clean plates, place equal amounts of salad in the centre,  sprinkle half the crumbled fetta and olives ontop of each salad. Place 3 cutlets on the plate meeting in the centre. Place the lemon on the plate grilled side up and serve.

Remember; always have an adult watch you when you use a knife and a cook top. You must be careful not to injure yourself when cooking.


Non alcoholic wine has been used in the image.






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