Lamb cutlets with a salad of sesame greens

Serves

Prep Time

Cook Time

Ingredients

12 lamb cutlets

1 tbsp lemon juice

3 tbsp olive oil

1 tsp warm honey

1 tbsp toasted sesame seeds

1 bunch broccolini, pimmed

4 baby bok choy, rinsed and quartered

100 g sugar snap peas, pimmed

1 medium carrot, peeled and cut into thin spips

Brush or spray the lamb cutlets lightly with oil, season with salt and pepper. Preheat the char-grill or barbecue to moderately-hot
Cook lamb on one side until moisture appears on the top. Turn with tongs once only and cook until done to your liking. Test for doneness with tongs
Rare is soft when pressed, medium is springy and well done is very firm. Cover lamb loosely with foil and rest it for 3 minutes before serving
Combine the lemon juice, olive oil, honey and sesame seeds. Fill a medium-sized pan half-full with water and bring to the boil. Add the broccolini, cook for 2 minutes, add the bok choy and sugar snap peas and cook for a further 1-2 minutes
Drain vegetables and pour the lemon mixture over the warm vegetables. Serve with the lamb cutlets

The lamb cutlets can also be pan-fried. Preheat the pan to moderately-hot. The meat should sizzle when it hits the pan
You can use a brush to lightly oil the meat or use a light spray of oil
You can also use lamb loin chops or lamb fillets/tenderloins for this recipe