with Tarragon Potatoes and Greek Salad

Alex and Emily's Herb Lamb

Prep time: 30 mins (+30 mins marinating)
Cook time: 30 mins
Serves: 4


12 lamb cutlets

2 tbs olive oil

800g potatoes, chopped


½ bunch flat-leaf parsley, leaves picked

½ bunch mint, leaves picked

4 garlic cloves

80ml (1/3 cup) olive oil

Marinated Feta

50g Greek feta, crumbled

2 tbs extra virgin olive oil

1 tsp dried Greek oregano 

Greek Salad

1½ tbs extra virgin olive oil 

1 tsp red wine vinegar

1 tsp lemon juice

4 baby cucumbers, sliced

16 cherry tomatoes, halved 

16 pitted Kalamata olives

Tarragon Dressing

1 shallot, finely chopped

1½ tbs finely chopped tarragon leaves

2 tbs olive oil

1 tsp Dijon mustard 

¼ lemon, juiced


1. To make marinade, process all ingredients until smooth. Season. Transfer to a large bowl and add lamb. Massage marinade into meat. Cover and refrigerate for 30 minutes or overnight to marinate.

2. Meanwhile, to make marinated feta, combine all ingredients in a bowl. Season with pepper. 

3. Place potatoes in a saucepan of cold water and bring to the boil. Drain and allow steam to evaporate. Place in a large bowl and add oil. Toss to coat.

4. Preheat a barbecue hotplate or frying pan over medium heat. Add potatoes and cook, turning, until crisp and golden. 

5. Increase heat to high. Add lamb and cook for 1-2 minutes on each side or until cooked to your liking. 

6. To make salad, whisk oil, vinegar and lemon juice in a large bowl. Season. Add cucumber, tomato, olives and feta mixture and toss to combine. 

7. To make tarragon dressing, process eschalot and tarragon in a food processor until finely chopped. Add oil and process to combine. Add mustard and lemon juice. Process to combine. Season. Place in a bowl with potatoes and toss to coat.

8. Divide lamb and potatoes among serving plates and serve with Greek salad to the side.