Lamb cutlets & green beans

To celebrate my first day at university in Melbourne (such a long time ago now), we made these delicious marinated lamb cutlets; with 3 types of peas and beans...and my favourite: fetta! Absolutely delicious.

Herb-rubbed lamb cutlets with pea and fetta salad

Ingredients
1 tablespoon whole black peppercorns
2 garlic cloves
2 long red chillies, seeded and finely chopped
2 tablespoons thyme leaves
2 tablespoons chopped sage leaves
2 tablespoons flat-leaf parsley
1/4 cup olive oil
12 french trimmed lamb cutlets
1 teaspoon dijon mustard
1 teaspoon honey
finely grated zest and juice of 1 lemon
1/2 cup extra virgin olive oil

Pea and fetta salad
250g snow peas, trimmed
250g sugar snap peas, trimmed
200g frozen baby peas
2 cups mint leaves
200g fetta

Method
1. Place peppercorns, garlic, half the chilli and 1 teaspoon of salt into a mortar and pestle and pound until coarsley ground. Add herbs and pound into a coarse paste. Stir in the olive oil and transfer to a large bowl.

2. Add the lamb, turning to coat well in the herb marinade. Cover, then stand at room temperature for 30 minutes.

3. Preheat a chargrill pan or barbeque to medium-high heat. Cook the lamb for 2-3 minutes on each side for medium rare or until cooked to your liking. Rest, loosely covered with foil for 5 minutes.
4. Meanwhile, for the pea and fetta salad, blanch the snow peas, sugar snap peas and baby peas in boiling salted water for 3 minutes or until just tender. Drain and refresh in cold water. Transfer to a serving platter and top with mint leaves and fetta.

5. Combine dijon mustard, honey, lemon zest and juice and remaining chilli, then slowly whisk in olive oil. Season with salt and pepper.

6. Arrange the lamb cutlets on top of the pea and fetta salad and drizzle with the honey dressing.
Serves 4.

 Source: Little, V 2011 Delicious: Simply The Best, Harper Collins, Australia.