Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Lamb
- 8 lamb cutlets (about 100g each), trimmed
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
Mint sauce
- 30 g fresh mint leaves, roughly chopped
- 13 g caster sugar
- 2 tbsp boiling water
- 60 ml red wine vinegar
- ¼ tsp sea salt
Spring vegetables
- 300 g baby potatoes, halved
- 200 g asparagus spears, trimmed
- 150 g fresh peas (or thawed frozen peas)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- sea salt
- black pepper
- Juice of ½ lemon
Method
Make the mint sauce
Place chopped mint and caster sugar in a small bowl.
Pour 2 tbsp boiling water over the mint and let it sit for 2 minutes to soften.
Add red wine vinegar and ¼ tsp sea salt, stir well.
Set aside for at least 15 minutes before serving so the flavours develop.
Prepare the vegetables
Bring a large pot of salted water to the boil.
Add baby potatoes and cook for 8–10 minutes until just tender, then drain.
In a separate pot of boiling salted water, cook asparagus for 3–4 minutes until bright green and tender-crisp; drain.
Cook peas in boiling water for 2–3 minutes; drain.
In a large bowl, toss warm potatoes, asparagus, and peas with 2 tbsp olive oil, minced garlic, lemon juice, and salt and pepper. Keep warm.
Grill the lamb
Preheat your barbecue grill or grill pan to high heat (about 200°C). If using a grill pan, place it over high heat until smoking slightly.
Pat the lamb cutlets dry with paper towel.
Rub both sides of the cutlets with 2 tbsp olive oil, then season generously with sea salt and black pepper.
Place cutlets on the hot grill, leaving space between each one. Do not move them for 3–4 minutes; they should develop a golden crust.
Flip each cutlet and cook the other side for 3–4 minutes for medium-rare (internal temperature 58–60°C when checked with a meat thermometer at the thickest point). Cooking for an extra 1–2 minutes per side will reach medium (63–65°C).
Remove cutlets to a warm plate and rest for 3 minutes before serving.
Serve
Divide spring vegetables among four plates.
Arrange two lamb cutlets on each plate.
Spoon mint sauce generously over the cutlets and alongside.
Serve immediately with lemon wedges if desired.
