South African karoo lamb cutlets

Combine dill, mint, mint sauce, garlic, olive oil and mint sauce into a mixing bowl and mix till well combined.

Add the 4 lamb cutlets and coat with marinade; refrigerate for 1 to 2 hours.

Remove cutlets from fridge and grill on griller for a few minutes on each side, cook further to required doneness.

Steam the veg and drizzle some light clarified butter over. Prepare chips and season with Cayenne pepper.

To plate, place grilled lamb cutlets at the top of a 31cm plate, place veg at bottom right and then place Cayenne spiced chips at the bottom left of plate. Garnish with a sprig of parsley and crushed black pepper around the edge of the plate. Serve with extra mint sauce.