The fresh salad and mint sauce cut through the richness of the lamb to make a wonderful combination of flavours.
Preparation Time: 5 minutes
Cooking Time: 10-20 minutes
750g to 1kg of lamb cutlets
50g lettuce leaves, torn
50g watercress, thicker stalks removed
1 avocado, sliced
10cm cucumber, very thinly sliced
New potatoes, couscous or warm wholemeal bread rolls, to serve
Grill the cutlets on a raised grill until crisp on the outside and either pink or well done inside; turn half way through cooking. They should take 10–20 minutes in total.
Toss all the salad ingredients in a bowl.
Place the cutlets on a plate with the salad on the side, drizzling both with mint sauce.
This is delicious served with potatoes, couscous, or warm bread rolls to dip in the juices.