Mustard lamb cutlets with mint aioli and char-grilled potatoes

Method

• 1
  Combine the lamb, mustard, garlic and 2 teaspoonfuls of the oil in a medium bowl. Set aside for 15 minutes to marinate.
• 2
  Meanwhile, cook the potatoes in a saucepan of boiling water for 7-8 minutes or until almost tender. Add the snow peas and cook for a further 1 minute or until tender crisp. Refresh under cold running water.
• 3
  To make the mint aïoli, place the mint, garlic, egg yolk, mustard powder and vinegar in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Season with salt and pepper.
• 4
  Preheat a barbecue or char-grill pan on high. Add the lamb to the grill and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Brush the potatoes and asparagus with remaining oil. Add the potatoes to the grill and cook for 2 minutes each side or until charred. Add the asparagus and cook for 2 minutes or until just tender. Remove from heat.
• 5
  Arrange the potato, snow peas and asparagus on serving plates. Top with lamb and dollop with aioli.