Lamb cutlets with a salad of sesame greens Recipe

12	lamb cutlets
1 tbsp	lemon juice
3 tbsp	olive oil
1 tsp	warm honey
1 tbsp	toasted sesame seeds
1	bunch broccolini, trimmed
4	baby bok choy, rinsed and quartered
100 g	sugar snap peas, trimmed
1	medium carrot, peeled and cut into thin strips

1	Brush or spray the lamb cutlets lightly with oil, season with salt and pepper. Preheat the char-grill or barbecue to moderately-hot.
2	Cook lamb on one side until moisture appears on the top. Turn with tongs once only and cook until done to your liking. Test for doneness with tongs.
3	Rare is soft when pressed, medium is springy and well done is very firm. Cover lamb loosely with foil and rest it for 3 minutes before serving.
4	Combine the lemon juice, olive oil, honey and sesame seeds. Fill a medium-sized pan half-full with water and bring to the boil. Add the broccolini, cook for 2 minutes, add the bok choy and sugar snap peas and cook for a further 1-2 minutes.
5	Drain vegetables and pour the lemon mixture over the warm vegetables. Serve with the lamb cutlets.

1	The lamb cutlets can also be pan-fried. Preheat the pan to moderately-hot. The meat should sizzle when it hits the pan.
2	You can use a brush to lightly oil the meat or use a light spray of oil.
3	You can also use lamb loin chops or lamb fillets/tenderloins for this recipe.