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 (125ml) 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.