LAMB CUTLETS WITH ZUCCHINI & BURRATA SALAD INGREDIENTS

• 12 lamb cutlets

• 500g broad beans, podded

• 4 small zucchini, thinly sliced using a mandolin

• 3 sprigs each of mint and oregano, leaves picked

• 1 burrata or buffalo mozzarella, torn (we used Burraduc Buffalo, a national finalist in the delicious.

Harvey Norman Produce Awards)

HERB OIL

• ⅓ cup (80ml) extra virgin olive oil

• 4 sprigs each of oregano and mint, leaves picked

• 1 green chilli, seeds removed, finely chopped (optional)

• 1 garlic clove, finely chopped

• 1 lemon, zest finely grated and ½ juiced

METHOD

1 To make the herb oil, combine all the ingredients in a small food processor, whiz until smooth and season. Place lamb and half the herb oil in a bowl, toss to coat and leave to marinate for at least 20 minutes.

2 Bring a saucepan of salted water to the boil over a high heat, cook broad beans for 2 minutes, drain and plunge into iced water, drain and remove outer shell. Set aside. 3 Preheat barbecue or grill pan over a high heat. Grill lamb for 2 minutes each side or until cooked to your liking. Cover loosely with foil and set aside for 5 minutes to rest.

4 For the salad, arrange zucchini and broad beans on a platter, scatter with herbs and top with burrata, then drizzle over reserved herb oil. Serve with cutlets.