LAMB CUTLETS & SPRING VEGETABLES WITH MINT SALSA VERDE

Serves 4

8 lamb cutlets (750g)

2 tbsp olive oil

2 cloves garlic, crushed 1 tbsp chopped rosemary 200g cauliflower blossom or

300g cauliflower

1 small head broccoli (250g), cut into 5cm florets with stems attached

2 small zucchinis (250g),

cut into 5mm-long strips 1 cup chicken stock

50g butter, cubed

200g flat beans, trimmed 200g baby beans, trimmed 1 bunch asparagus, ends trimmed 1 cup frozen peas

Mint Sauce 1 cup firmly packed mint leaves, plus extra leaves to garnish ½ cup firmly packed flat-leaf

parsley leaves

1 tsp caster sugar

1 tbsp Dijon mustard

1 tbsp white wine vinegar

½ cup olive oil

1. Preheat oven to 200°C. Combine lamb, oil, garlic and rosemary in a bowl. Season. Set aside.

2. Meanwhile, to make mint sauce, combine all ingredients in a blender. Season. Blend until finely pureed. Set aside.

3. Trim the ends of the cauliflower. If using cauliflower blossom, you can use whole stems. If using cauliflower, cut into 4cm florets.

Spread cauliflower, broccoli and zucchini strips in a large roasting pan. Pour over stock and sprinkle with butter. Cover pan with foil and steam in oven for 15-20 minutes, or until tender.

4. Cut flat beans into 3mm-long strips. Place flat bean strips, baby beans, asparagus and peas in a large bowl and pour over boiling water to cover. Allow to stand for 5 minutes and then drain.

5. Heat a large, non-stick frying pan over medium-high heat.

Add the lamb cutlets to pan. Cook for about 3 minutes on each side, depending on the thickness, for medium doneness and until browned. Remove cutlets from pan.

6. Spread beans, asparagus and peas over broccoli and cauliflower in the pan. Top with cutlets and serve drizzled with mint sauce. Alternatively, transfer all vegetables to a serving platter and top with cutlets. Serve dressing on the side.