Traditional Welsh Lamb Cutlets with Mint Sauce

Season prime lamb cutlets from the Usk Valley with salt and plenty of black pepper. Sear in a hot pan for 3-4 minutes per side for pink results.

Allow the meat to rest. Meanwhile, finely chop a large bunch of fresh spearmint.

In a small jug, mix the mint with a tablespoon of caster sugar and several tablespoons of malt vinegar.

Adjust the balance of sweet and sharp to your preference.

Serve the juicy cutlets with the fresh mint sauce and seasonal greens.