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Lamb cutlets with whipped feta and carrot pickle

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


  • 3 carrots, peeled
  • 2 tablespoons lemon juice
  • 2 teaspoons brown sugar
  • 1/2 cup fresh coriander leaves
  • 75g reduced-fat fresh ricotta
  • 50g reduced-fat smooth feta
  • 2 tablespoons skim milk
  • Extra virgin olive oil, to drizzle (optional)
  • 12 (about 660g) French-trimmed lamb cutlets
  • 2 teaspoon ground sumac
  • 98% fat-free wholemeal pita bread, warmed, to serve


  1. Step 1

    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.

  2. Step 2

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

  3. Step 3

    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.

  4. Step 4

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