Thai dressed lamb cutlets with spring salad

Method

• Step 1
  Place the lamb cutlets in a large ceramic dish in a single layer. Whisk together the lime juice, fish sauce, sugar, chilli, garlic and coriander until the sugar dissolves. Pour half of the lime dressing over the lamb and turn to coat evenly. Cover with plastic wrap and refrigerate for 1/2 hour or until required.
• Step 2
  Heat a chargrill over a medium-high heat. Add the lamb, and cook for 3 minutes each side or until cooked to your liking.
• Step 3
  Combine the carrots, celery and snow peas in a large bowl. Add the extra coriander sprigs and remaining dressing and toss to coat. Serve with the warm lamb cutlets.