(W/ QUICK SUGAR SNAP PEA & FENNEL SALAD)

10 lamb cutlets

1/4 cup olive oil

4 garlic cloves (minced)

1 tbl sp dried oregano

1 tbl sp dried parsley

1/2 tbl sp dried rosemary

1/2 tbl sp dried thyme

1/2 tbl sp dried mint

1 lemon (zest + half used for wedges)

A fair few cracks black pepper

Salt (to taste)

Place all ingredients into a bowl except for lemon segments. For salt, salt to taste, I go pretty hard, the lamb can take it. Place to the side to marinate whilst you make the salad.

Once salad is made place heavy pan on high heat with a good glug of olive oil and allow to come to a searing heat. Place 5 cutlets down, cook for 2 minutes (or until a deep golden char, you don’t want to burn it) on each side before removing and resting. Repeat process with second set of cutlets.

Quick Sugar Snap Pea & Fennel Salad

1/2 fennel (thinly sliced)

150gm sugar snap peas (topped and tailed, and thinly sliced long ways)

1 bunch mint (washes, just leaves rough chopped)

3 radishes (washes and thinly sliced)

2 tbl sp EVOO

1/2 lemon (juice)

A fair few cracks black pepper

Salt (to taste)

Place all ingredients into a large bowl except sugar snap peas and mint and mix together, place in fridge and allow the fennel and radish to enjoy the dressing and break down a bit. When ready to serve add and mix through sugar snap peas and mint.

To serve place bed of salad, lay cutlets on top finish with fresh lemon juice from the lemon wedges.