Place lamb cutlets, half the oil, chilli and lemongrass in a large snap-lock bag. Season and toss well to coat.
Heat a large non-stick frying pan over medium-high heat and cook cutlets, in batches, if necessary, for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.
In a medium bowl place onion, avocado, tomatoes and cucumber and add lime zest and juice, mint and remaining oil. Season and toss well to coat.
Serve cutlets with avocado salsa, lime wedges, mint leaves, salad leaves and capsicum.
Tips
Lamb loin chops, forequarter chops or chump chops would also work well in this recipe.
For frenched lamb cutlets, reduce cooking time by half.
Use your choice of herbs – coriander, oregano or parsley would also work well; finely dice some capsicum or add some corn kernels to the salsa, if desired.
For a time saver use lemongrass and chilli pastes available at the supermarket.
