Victorian Wineries

Ingredients
25g Sea salt flakes
25g ground cumin
12 lamb cutlets or leg chops

Salad
1 head of Savoy cabbage cut in four
With the core removed & tough outside leaves removed then very finely  sliced
2 red onions very finely sliced
1 peeled continental cucumber, peeled de seeded finely sliced
100g finely shredded raw snow peas
100g twice podded cooked broad beans
100g cooked peas
2 bunches just cooked asparagus tips finely sliced
1bunch of mint leaves shredded
100g of finely shaved parmesan
Finely sliced cooked artichoke hearts
75g diced Moroccan lemon
Dressing
125ml sweet sherry
50 ml sherry vinegar
Pinch of sugar
200ml EV olive oil
Squeeze of lemon
Pinch of salt

Tahini Yoghurt
200g Greek style yoghurt
100g tahini
1 clove of garlic finely grated
1 tablspn of ground cumin
Juice of 1 lemon
Pinch of salt
Water to adjust consistency

Method
1)    Pre heat your barbecue, then brush
The lamb with olive oil, season with the cumin salt.
2)    Now prepare salad ingredients
to combine just before serving
3)    Prepare dressing by simply combining all the ingredients.
4)    Prepare the tahini yoghurt in a food processor blend till smooth

To serve
1) Place the lamb on the barbecue
Grill on both sides for 2 minutes
Then transfer to a cooler part of the grill and cook for a further 1 minute on each side for Medium rare
2) Allow the lamb to rest for 2 mins
Meanwhile toss the salad ingredients together, season lightly and dress with sufficient dressing
3) Arrange the salad neatly onto serving plates, accompanied by the lamb chops and a generous spoon of tahini yoghurt, enjoy!!