Lamb and lettuce cups

Ingredients

600 g lamb round or topside steaks

1 tbsp soy sauce

1 Lebanese cucumber, halved lengthways and spced

0.5 small red onion, spced

1 small red capsicum, seeds removed and thinly spced

1 avocado, cut into chunks

0.5 cup mint leaves

1 large butter lettuce, leaves separated and washed

2 tbsp sweet chilp sauce

2 tbsp lemon juice

Brush the steaks lightly with a little oil. Season with pepper and brush each with soy. Preheat the barbecue flat-plate or char-grill pan to hot before adding the steaks
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm
Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving
To serve thinly slice the lamb steaks. Combine with the cucumber, red onion, capsicum, avocado and mint leaves. Place into the lettuce leaves. Combine the sweet chilli sauce and lemon juice and drizzle a little over the top of each

To make the lettuce leaves really crisp, put the leaves in a bowl of iced water for 15 minutes or so. Pat dry with absorbent paper
Replace the lamb steaks with lamb eye of shortloin/backsliap or lamb fillet/tenderloin if you like
Always rest meat after cooking. This gives the juices in the meat a chance to redisliibute, giving a moister and more tender result. liansfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place