3 lamb cutlets

Juice of one lemon

1 clove garlic, crushed

1 T. olive oil

2 medium zucchini

1 T. olive oil

Salt and freshly ground pepper

70g Bulgarian feta

Big pinch of allspice (or two allspice berries, ground in a mortar and pestle)

Juice of ½ Lemon

 

Combine the lemon juice, garlic and olive oil in a shallow dish that will hold the cutlets. Make sure the cutlets are saturated with the marinade, cover with cling film, and return to the fridge for at least half an hour. Grate the zucchini on the largest hole of a metal grater. Heat a non-stick pan with a little olive oil and add half the zucchini. Cook gently without coloring for 2-3 minutes, and season with salt and pepper. Remove the cooked zucchini and repeat with remaining half.  Return all the zucchini to the pan and heat through. Crumble in feta, add the allspice and toss in the pan until the feta is almost melting but still in small pieces. Drizzle with lemon juice and season to taste.  Heat a griddle or non-stick frying pan and cook cutlets on one side, for about two minutes, until they are brown. Turn and cook on the other side for another two minutes.