1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
12 french-trimmed lamb cutlets (600g)
160g snow pea sprouts, trimmed
250g grape tomatoes, halved
1 cup coarsely chopped fresh mint
1 cup coarsely chopped fresh basil
200g fetta cheese, crumbled
1/2 cup (75g) seeded kalamata olives
1/4 cup (60ml) lemon juice
2 tablespoons olive oil
1 teaspoon dijon mustard
Combine rind, juice and garlic in large bowl, add lamb; toss lamb to coat in marinade.
Make lemon dressing by mixing all the ingredients thoroughly. (You can do this by placing the ingredients in a screw-top jar and shaking well.)
Cook lamb, in batches, on heated oiled grill plate (or grill, or barbecue) until cooked as desired.
Place remaining ingredients and half of the dressing in medium bowl, toss gently to combine.
Serve salad wth lamb; drizzle lamb with remaining dressing.