8 Prime Dorper Lamb cutlets
Olive oil for brushing
1 cup apple juice
1⁄4 cup finely chopped mint leaves
Sea salt and cracked black pepper
150g snow peas, trimmed and blanched
300g radishes, finely sliced
2 stalks celery, trimmed and finely sliced
Heat a large non-stick frying pan over a high heat. Brush the lamb cutlets with olive oil and cook for 2 – 3 minutes each side for medium or until cooked to your liking. Set aside and keep warm.
Reduce the heat to medium. Add the apple juice, mint, salt and pepper to the pan and cook for 3 – 4 minutes or until slightly reduced.
Slice the snow peas and place in a bowl with the radish and celery and toss to combine. Spoon over the apple and mint sauce and serve the crunchy salad with the lamb cutlets.
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