Serves 4
Preparation time
Cooking time

---

Ingredients

---

Method

1. Peel the garlic
2. If the kids are around get them to pick and wash the mint for you
3. To make the marinade, place the garlic, mint, mustard and olive oil into a blender and purée with salt and pepper
4. Marinate the lamb in the purée and refrigerate for at least 4 hours
5. Place half of the diced capsicum, half of the onion and half of the mint into a blender and purée
6. Mix with the lemon juice, yoghurt, salt and sugar and set aside
7. Place the rest of the onion, capsicum and mint into a large mixing bowl
8. Blanch the peas and place into the bowl with the drained chick peas
9. Pour over the yoghurt dressing and toss
10. Barbeque the lamb cutlets and serve with the bean salad and crusty bread

---

Email recipe to your friends | Share on Facebook