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Kleenheat Kitchen: Lamb cutlets with orange and fennel salad


Lamb Marinade

2 sprigs fresh oregano

2 garlic cloves, crushed

150ml extra virgin olive oil



12 lamb cutlets


4 oranges

2 small (600g) fennel bulbs, finely sliced

1 medium red onion, finely sliced

1/4 cup parsley leaves


100mls olive oil

1/3 cup fresh orange juice

1 tsp wholegrain mustard

Salt and pepper

  1. Combine oregano, garlic, salt, pepper and olive oil
  2. Rub marinade into the lamb
  3. Preheat barbecue to medium-high and cook the marinated lamb cutlets for two minutes on each side for medium-rare.
  4. For the salad, finely grate the rind from one orange.
  5. Peel and segment all oranges.
  6. To make the orange vinaigrette, mix the rind with olive oil, orange juice, mustard and then salt and pepper to taste
  7. Plate up with orange segments, fennel and red onion in a bowl.
  8. Sprinkle with parsley and pour over with the orange vinaigrette.



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