Mustard-glazed lam with summer salad

• porsi: 4

Bahan-bahan

8 Iamb cutlets, well trimmed

1½ tbsp Dijon mustard

3 tbsp brown sugar

Salt and freshly ground black pepper

For the salad:

100g soy beans or peas, cooked and cooled

250g cherry tomatoes, halved

4 green onions, thinly sliced

1 small red onion, peeled and thinly sliced

2 nectarines, stones removed, cut into thin wedges

1 avocado, peeled and cut into wedges

Zest and juice of 1 lime

4 tbsp extra-virgin olive oil

Handful of mint leaves, chopped

To Serve:

Steamed new potatoes

Petunjuk

1 Heat a barbecue or the grill. Coat the cutlets first in the mustard and then in the brown sugar. Season with a little salt and pepper. Cook for 3-4 minutes on each side.

2 In a large bowl, mix together the beans or peas, cherry tomatoes, scallions, red onion, nectarines, avocado and most of the mint leaves. Whisk together the lime zest, juice and olive oil. Add the dressing to the salad and mix gently. Season with salt and black pepper. Scatter the reserved mint leaves over the salad.

3 Serve the cutlets with the salad and steamed new potatoes.