I like to know where what I am eating has come from. I like to buy my meats from the farm, one of the most economical ways to do this is to buy the entire beast or half (side) and freeze it in meal size portions. I have just purchased a side of lamb, over the next few weeks I will post recipes for all the cuts of meat from the side and ways to use it all including the ribs and bones, using as much of my own grown produce, or locally sourced to accompany the meat in the recipes.

For this recipe I  will use the cutlets. The garlic, red onion, chives, spinach, oregano, tomatoes and beans are from my garden and I have used “kindred Organics” Quinoa which is a Tasmanian product.

Fetta pocketed lamb cutlets with a oregano and lemon dressed quinoa, tomato and bean salad (Serves 4)
12 lamb cutlets
100 grams fetta

Salad
1 cup quinoa
12 small tomatoes
150 grams green beans
1 cup spinach
1 red onion
20 chives

Dressing
2 cloves garlic
2 table spoon oregano
2 lemon
1 ½ tablespoons olive oil
Se salt
Cracked pepper

To make the dressing; crush the garlic and finely chop the oregano, take the juice form the lemon and mix altogether with the olive oil, season with salt and pepper.

To make the salad: Wash the quinoa well put in a saucepan, cover with water and boil for about 10 minutes until soft. Strain and cool. Cut the tomatoes, top and tail the beans and blanch for one minute in boiling water and cool. Shred the spinach, slice the onion and the chives and mix altogether and dress the salad using half the dressing.

Trim the cutlets of any fat and lay flat. Put a slice in the meat side of the cutlet and fill with the fetta. Grill for about 4 minutes on each side for medium. Serve immediately with the salad and drizzle the remaining dressing over the meat.