Ingredients

600 g   lamb cutlets (you could also use; trim lamb steaks,eye of loin or fillet) 1 tbsp   soy sauce 1   Lebanese cucumber, halved lengthways and sliced 1/2   red onion, sliced 1   small red capsicum, seeds removed and thinly sliced 1   avocado, cut into chunks 1/2 cup   (10g) mint leaves 1   large butter lettuce 2 tbsp   sweet chilli sauce 2 tbsp   lemon juice

Method

1.   Place the cutlets on a preheated BBQ or pan, cook until moisture appears, then turn (only once). 2.   Cook to your liking, occasionally drizzling with the soy sauce. Place the cutlets on a plate to rest for 5 mins and cover loosely with foil. 3.   Separate the lettuce leaves, wash and dry. 4.   Combine cutlets with the cucumber, red onion, capsicum, avocado and mint leaves. Place into the lettuce leaves. 5.   Combine the sweet chilli sauce and lemon juice and drizzle over the top.

Tip:

Cook’s tip: To make the lettuce leaves really crisp, put the leaves in a bowl of iced water for 15 minutes or so. Pesto sauce would be a great variation to using sweet chilli sauce.