How to make it

  • Heat a large non-stick frying pan over high heat.
  • Brush the lamb chops with oliive oil and cook for 2 - 3 minutes on each side.
  • Set aside and keep warm.
  • Reduce the heat to medium.
  • Place the apple juice, mint, salt and pepper in a bowl and stir to combine.
  • Slowly add the apple mixture to the pan and cook for 3 - 4 minutes or until slightly reduced.
  • Thinly slice the snow peas and place in a bowl with the radish and celery and toss to combine.
  • Spoon over the apple and mint sauce and serve the crunchy salad with the lamb cutlets.

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