Lamb Cutlets with bean, strawberry & Feta Salad

Ingredients (serves 4)

• 12 french-trimmed lamb cutlets
• 1/2 cup (125ml) olive oil
• 2 lemons, very thinly sliced
• 1 bunch mint, leaves picked
• 2 tbs raspberry* or red wine vinegar
• 2 tsp caster sugar
• 1 tbs Dijon mustard
• 500g French or thin green beans, blanched
• 400g small strawberries, sliced
• 400g feta, crumbled

Method

1. Place lamb in a shallow dish and drizzle with 100ml oil. Add the lemon slices, half the mint, and season. Toss to coat, cover and refrigerate for 1 hour.
2. Whisk remaining oil, vinegar, sugar, mustard, salt and pepper. Toss together beans, berries, feta and remaining mint.
3. Heat a barbecue or chargrill to high and cook lamb, in batches if necessary, 2-3 minutes each side. Cook lemon slices for 1 minute. Toss salad with dressing and serve with lamb and lemon.