Grilled Lamb Cutlets with Greek Avgolemono Drizzle

These lamb cutlets hit the grill hard and fast, picking up a deep char in just a few minutes per side while staying juicy and pink inside. They're finished with a classic Greek avgolemono-style drizzle — a warm, silky sauce made from whisked egg and fresh lemon juice tempered with hot broth, then stirred through with dill. It's a lighter, broth-based take on a traditionally creamy sauce, so you get all the bright, tangy richness without any heavy cream or butter. This is a deliberately small, focused plate: a modest portion of lamb (trimmed of excess fat), a spoonful of sauce, and a pile of quick-charred greens or a simple cucumber salad alongside. The protein count stays high thanks to the lamb and the egg in the sauce, while the meal itself stays light, brothy and easy on the stomach — nothing greasy, nothing oversized. It comes together in well under 30 minutes, making it an easy weeknight dinner that still feels like something special.

Ingredients

• 6 eachLamb cutlets, trimmed of excess fat, about 300g total
• 1 tbspolive oil
• 1 clovegarlic, minced
• 1 tspdried oregano
• 0.5 tspsalt, plus a pinch for sauce
• 0.25 tspblack pepper
• 150 mlchicken broth, low sodium
• 1 largeegg
• 2 tbsplemon juice, freshly squeezed
• 1 tbspfresh dill, chopped, plus extra to garnish
• 150 gbaby spinach, or other leafy greens, for serving
• 2 eachlemon wedges, for serving

Method

1. Pat the lamb cutlets dry and rub with olive oil, minced garlic, oregano, salt and pepper. Let sit at room temperature for 5-10 minutes while you prep the sauce ingredients.
2. Heat the grill pan over high heat until smoking hot.
3. Grill the lamb cutlets for 2-3 minutes per side for medium-rare, pressing lightly for good char marks. Transfer to a plate and rest while you finish the sauce. 4:00
4. Warm the chicken broth in a small saucepan until steaming but not boiling. 2:00
5. In a mixing bowl, whisk the egg and lemon juice together until pale and well combined.
6. Slowly whisk about a third of the hot broth into the egg mixture to temper it, then pour this mixture back into the saucepan with the remaining broth, whisking constantly.
7. Set the saucepan over low heat and stir constantly until the sauce thickens slightly and coats the back of a spoon, about 2-3 minutes. Do not let it boil or the egg will curdle. 3:00
8. Remove from heat and stir in the chopped dill and a pinch of salt.
9. Quickly wilt the spinach in a dry sauté pan over medium heat for about a minute, just until bright green and tender. 1:00
10. Divide the wilted spinach between two plates, top with the lamb cutlets, and spoon the warm avgolemono sauce over the top. Garnish with extra dill and serve with lemon wedges.