Pork with Thyme and Mustard, Souvlaki Lamb Cutlets

Recipes continued

Pork with Thyme and Mustard

Serves: 4

Preparation: 10 minutes

Cooking: 6-8 minutes

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon thyme leaves

½teaspoon caster sugar 2 teaspoons Dijon mustard

4 (120g each) pork medallions baked potatoes and salad, to serve

1.Combine oil, vinegar, thyme and sugar in a shallow dish. Add pork and toss to coat in mixture. Cover and place in the fridge to marinate for 1-2 hours.

2.Preheat flat plate or grill plate on the 'sear' setting. Cook pork for 3-4 minutes each side or until cooked as desired. Serve pork with baked potatoes and salad.

Souvlaki Lamb Cutlets

Serves: 4

Preparation: 10 minutes (+marinating time)

Cooking: 5-7 minutes

18 small lamb cutlets, trimmed

2 cloves garlic, crushed

1 tablespoon finely chopped fresh oregano

2 tablespoons lemon juice ¼ cup olive oil

1.Combine lamb, garlic, oregano, lemon juice and olive oil in a shallow dish. Place lamb and toss to coat in mixture. Cover and place in fridge to marinate for 1-2 hours.

2.Preheat flat plate or grill plate on the 'sear' setting.

3.Cook lamb for 2-3 minutes each side or until cooked as desired.

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