Lamb Cutlets With Arugula (Rocket), Bean, Strawberry and Feta

• 12 french-trimmed lamb cutlets
• 125 ml olive oil
• 2 lemons, very thinly sliced
• 1 cup mint leaf, loosely packed
• salt and pepper
• 2 tablespoons raspberry vinegar or 2 tablespoons red wine vinegar
• 2 teaspoons caster sugar
• 1 tablespoon Dijon mustard
• 300 -400 g green beans, blanched
• 100 g arugula (rocket)
• 400 g strawberries, sliced
• 400 g feta, crumbled

1. Place lamb in a shallow dish and drizzle with 100ml oil.
2. Add the lemon slices, half the mint and season.
3. Toss to coat, cover and refrigerate for 1 hour.
4. Whisk remaining oil, vinegar, sugar, mustard, salt and pepper.
5. Toss together beans, berries, rocket, feta and remaining mint.
6. Heat a barbecue or chargrill to high and cook lamb, in batches if necessary, 2-3 minutes each side, or until cooked to your liking.
7. Discard marinade.
8. Cook lemon slices for 1 minute.
9. Toss salad with dressing and top with lamb and lemon.

cutlets, olive oil, lemons, mint leaf, salt, raspberry vinegar, caster sugar, mustard, green beans, arugula, strawberries, feta

Taken from www.food.com/recipe/lamb-cutlets-with-arugula-rocket-bean-strawberry-and-feta-151422 (may not work)