Lemon, halloumi and herb lamb cutlets

1. Serve with steamed green beans and sweet potato fries

2. Preheat oven to 250C and line an oven tray with baking paper

3. Heat oil in a pan and cook lamb cutlets on HIGH for 2 minutes on 1 side until browned but not cooked through

4. Transfer lamb to oven pan, cooked side up. Brush with mint jelly and top with 1 thin slice lemon and 1 slice halloumi

5. Drizzle with 1Tbsp olive oil

6. Bake for 7 minutes or until lamb is desired temp.

7. Serve drizzled with tray juices.