Grilled Lamb Cutlets with an Oregano and Mustard Dressing

2 packets Ovation Lamb Shoulder Racks, cut into cutlets

olive oil ground cumin

sea salt and ground pepper

¼ cup each parsley and mint leaves

handful rocket leaves

1 small red onion, very thinly sliced ¼ cup olive oil

2 tablespoons lemon juice

1 tablespoon whole grain mustard

2 teaspoons dried oregano

2 cloves garlic, crushed

2 tablespoons capers, drained

crusty bread (optional)

DRESSING: Whisk everything together in a large shallow dish, season and set aside.

Rub the lamb cutlets with a little oil, sprinkle lightly with cumin and season. Grill until caramelised on the outside and still a little pink in the centre, about 2 minutes each side. Immediately place in the dressing and turn to coat. Leave for 5 minutes for the flavours to mingle.

TO SERVE: Place the cutlets on a board. Spoon over the dressing from the dish and top with the combined herbs, rocket and red onion. Serve with crusty bread. SERVES 4-6