Lamb Cutlets

Seasoned Lamb Cutlets 

 You need:

• 12 Lamb cutlets
• 2 tbs MasterFoods Moroccan Seasoning
• 1 tsp Tone's-Ground Black Pepper
• 2 tbs Zoe Extra Virgin Olive Oil,
• 2 tsp fine Salt
• 400g can Chick Peas, drained
• 1 Asparagus, sliced
• 1 Onion, Red Amposta, shaved
• 2 Tomato: A Fresh-from-the-Vine, diced
• 1 tbs La Tourangelle Avocado Oil
• 1 tbs Heinz, Red Wine Vinegar,
• ½ cup Mayonaise
• 4 Garlic cloves, minced
• 6 Sage leaves, sliced

Method:

• Toss the Lamb in spices and olive oil, then set aside to marinate for 30 minutes. Season with salt and cook for 3-4 minutes on a barbecue or pan set at a medium-high heat.
• Combine chickpeas, asparagus, onion and tomatoes in a bowl then season with salt and pepper. Drizzle with avocado oil and red wine vinegar.
• Stir the mayonnaise, garlic and sage together then season with salt.
• Serve Lamb on a bed of chickpea salad topped with garlic mayonnaise. Garnish with lemon wedges to serve.