Lamb with Grilled Zucchini Salad + Skordalia with Conor Curran

by Olivia McCrimmon April 20, 2022 2 min read

Lamb with Grilled Zucchini Salad + Skordalia with Conor Curran

Shop This Recipe

In celebration of Greek Easter, we've enlisted the help of our friend Conor Curran to share one of his favourite lamb recipes. It's a super simple dish that starts with a simple marinade for the lamb cutlets, accompanied by a grilled zucchini salad and skordalia, which is a popular garlic accompaniment in Greek cuisine. Perfect for a simple dinner for two or a starter for your lunch or dinner party. 



  • 8 x lamb Cutlets
  • 1 tblsp dried oregano
  • 1 tblsp dried mint
  • 1 tblsp dried parsley
  • 1 garlic clove, minced
  • 1 lemon zest
  • Pinch sea salt
  • 5 cracks of black pepper
  • 1/2 cup olive oil


  • 2 slices stale bread
  • 1 cup milk
  • 3 cloves garlic, chopped
  • Juice 1/2 lemon
  • Dash of white vinegar
  • 100ml olive oil
  • Salt to taste

Zucchini Salad

  • 2 zucchinis, peeled into ribbons
  • 200gm feta, crumbled into largish pieces
  • Handful mint leaves
  • Handful dill fronds

To Serve

  • 1/2 lemon juice
  • Olive oil
  • Sea salt

  1. For lamb chops, place all ingredients into a bowl and using your hand massage the herbs into your chops. Leave to the side while you prepare the rest of the dish.
  2. For skordalia, place milk into pot and bring to a simmer. Tear bread into pieces and place into shallow bowl. Once milk hits simmer pour over the top of bread, press down with a spoon to make sure bread is cover and leave to the side.
  3. Whilst bread sits, prepare garlic pods by peeling and rough chopping. Then place in blender with lemon juice and white vinegar. Remove bread from bowl and squeeze to remove any extra liquid, before transferring soaked bread into blender.
  4. Drizzle a dash of olive oil in and put blender on high. When all is incorporated, slowly drizzle in olive oil bit by bit to allow it to emulsify until all olive is gone. Season with salt whilst blitzing, taste and adjust accordingly. 
  5. For charred zucchini salad, pop a pan on high heat and wait for it to begin steaming. Toss your zucchini through some olive oil before cooking in batches, until nicely charred. Place in bowl with feta, dill and mint, drizzle with a dash of olive oil, a squeeze of lemon juice and a pinch of sea salt and bring together.
  6. For lamb chops place pan on high heat (feel free to use the same pan you used for the zucchini) and cook your lamb chops for 4-5 minutes, turning halfway through for medium rare. Once cooked, leave to the side to rest for 5 minutes.
  7. To plate, place you skordalia on the base of the plate, scatter your salad on top and finish with your lamb chop pieces. Finish with freshly squeezed lemon juice on the lamb, pinch of sea salt on top and a drizzle of olive oil.