- Step 1
Combine the lamb, mustard, garlic and 2 teaspoonfuls of the oil in a medium bowl. Set aside for 15 minutes to marinate.
- Step 2
Meanwhile, cook the potatoes in a saucepan of boiling water for 7-8 minutes or until almost tender. Add the snow peas and cook for a further 1 minute or until tender crisp. Refresh under cold running water.
- Step 3
To make the mint aÃ¯oli, place the mint, garlic, egg yolk, mustard powder and vinegar in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Season with salt and pepper.
- Step 4
Preheat a barbecue or char-grill pan on high. Add the lamb to the grill and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Brush the potatoes and asparagus with remaining oil. Add the potatoes to the grill and cook for 2 minutes each side or until charred. Add the asparagus and cook for 2 minutes or until just tender. Remove from heat.
- Step 5
Arrange the potato, snow peas and asparagus on serving plates. Top with lamb and dollop with aioli.
To keep lamb cutlets moist, don't turn them too often. Turn once only to seal in the juices.