Name: Lamb Cutlets With Whipped Feta And Carrot Pickle Recipe
Total time: 20 min
Yield: 4
Cuisine: Arab

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Reduced-fat fresh ricotta tastes creamy, so it's perfect with salty feta in this super-quick 20 minute meal. 

How to make Lamb Cutlets With Whipped Feta And Carrot Pickle Recipe

Katrina Woodman

Crawler

Arab

<p>Reduced-fat fresh ricotta tastes creamy, so it's perfect with salty feta in this super-quick 20 minute meal. </p>

Carrots,  peeled

Lemon juice

Brown sugar

Fresh coriander leaves

Reduced fat fresh ricotta

Low fat feta

Skim milk

Extra virgin olive oil,  to drizzle

French trimmed lamb cutlets

Ground sumac

Process the carrots in a food processor until finely grated. Whisk the lemon juice and brown sugar together in a glass or ceramic bowl. Season well. Add the carrot and coriander. Toss well to combine. Set aside for 10 minutes to develop the flavours.

step 1

Meanwhile, process the ricotta, feta and milk until smooth and combined. Transfer to a bowl. Drizzle with a little oil, if using.

step 2

Heat a non-stick frying pan over medium-high heat. Spray lamb with olive oil. Sprinkle with the sumac and season. Cook, in 2 batches, for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Rest for 2 minutes.

step 3

Divide the carrot pickle, whipped feta and lamb among plates. Serve with pita.

step 4

Taste