Barbecue Lamb With Spring Veg Saut Recipe

Ingredients For Barbecue Lamb With Spring Veg Saut Recipe

• 2 tablespoon Red wine vinegar
• 2 teaspoon Dijon mustard
• 2 Garlic Cloves, Finely Chopped
• 1 Lemon, rind finely grated, juiced
• 80 milliliter Olive oil, plus extra, to brush
• 8 Lamb loin chops
• 0.75 teaspoon Sea Salt Flakes
• 0.5 teaspoon Freshly ground black pepper
• 20 gram Butter
• 400 gram Asparagus, trimmed, cut in 0. 5 diagonally
• 200 gram Sugar snap peas, halved
• 150 gram Frozen Peas, Defrosted
• 0.5 cup Loosely packed fresh mint leaves, coarsely chopped