OptiGrill Greek Lamb Cutlets, Honey Balsamic Zucchini and Feta

OptiGrill Greek Lamb Cutlets, Honey Balsamic Zucchini and Feta


  • 4

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time

  • 5 min

    Rest time


  • 12 lamb cutlets, frenched
  • sea salt flakes and cracked pepper
  • 4 teaspoons extra virgin olive oil
  • 3 garlic cloves, crushed
  • 2 teaspoons dried oregano
  • 2 zucchinis, sliced thinly lengthways
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • null
  • To serve
  • lemon wedge
  • Greek feta
  • toasted pine nuts
  • flat leaf parsley, chopped



These easy to grab Greek lamb cutlets makes for the perfect entertaining food and with this delicious recipe from Helen Tzouganatos + OptiGrill Elite they can be done year-round with extra ease thanks to the intuitive automatic cooking program.

1. Place lamb cutlets in a tray. Season with salt and pepper and add 2 teaspoons oil, garlic and oregano. Massage seasoning firmly into the lamb cutlets (if you have time marinate for 30 min or overnight but it’s not essential). Preheat the Optigrill on the “Sear” and “Beef” function. Cook cutlets to your preference and set aside to rest.

2. Whilst cutlets are grilling marinate the zucchini by whisking together remaining oil, vinegar, honey and a pinch of salt and pepper. Brush zucchini with marinade. Set grill on the “Aubergine” function and cook zucchini strips.

3. Transfer cutlets and zucchini to a serving platter. Squeeze over lemon juice and garnish with crumbled feta, pine nuts and parsley.

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