Grilled lamb with mint dressing

SERVES 4 PREPARATION: 20–25 MINUTES COOKING: 15 MINUTES

1 tablespoon extra virgin olive oil 2 teaspoons sumac

1 clove garlic, crushed

300g asparagus, trimmed

300g small vine-ripened tomatoes 600g French-trimmed lamb cutlets 150g rocket leaves

150g Lebanese cucumber, cut with a vegetable peeler into long thin ribbons 160g avocado, sliced

MINT DRESSING

1 tablespoon extra virgin olive oil ½ cup (125 ml) apple cider vinegar ¹⁄8 cup finely chopped mint

1 Preheat the oven grill to high. Place a large baking tray under the grill to preheat.

2 MINT DRESSING Whisk together all the ingredients in a small jug and season to taste with freshly ground black pepper. Set aside until required.

3 Combine the olive oil, sumac, garlic, asparagus, tomatoes and lamb in a large bowl and season to taste with freshly ground black pepper.

4 Carefully spread the mixture over the preheated tray. Grill, untouched, for 10–12 minutes or until cooked and golden.

5 Divide the lamb and vegetable mixture among serving plates and add the rocket, cucumber and avocado. Spoon over the Mint Dressing to serve.