Ingredients

• 12 Coles Australian Lamb Cutlets
• 1/3 cup (80ml) olive oil
• 1/4 cup finely chopped mint leaves
• 1 red capsicum, seeded, thinly sliced
• 250g cherry tomatoes, halved
• 2 x 250g pkts Coles Australian Sweet Potato Noodles
• 1 garlic clove, crushed
• 60g pkt Coles Australian Baby Spinach
• 2 tablespoons red wine vinegar
• Mint leaves, extra, to serve

Method

• Step 1 Combine the lamb, 1 tablespoon of the oil and mint in a large shallow glass or ceramic dish. Turn the lamb to coat.
• Step 2 Preheat a barbecue grill or chargrill on high. Cook the lamb for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
• Step 3 Meanwhile, heat 1 tablespoon of the remaining oil in a large frying pan. Add the capsicum. Cook, stirring, for 2 mins or until just tender. Add the tomato. Cook for 2 mins or until tomato begins to collapse. Transfer to a bowl. Add the sweet potato noodles and garlic to the same pan. Cook, tossing, for 5 mins or until tender. Return the capsicum mixture to pan with spinach. Toss to combine. Combine the vinegar and remaining oil in a bowl. Add to the sweet potato noodle mixture and toss to combine.
• Step 4 Divide the lamb and sweet potato noodle mixture among serving plates. Season. Sprinkle with mint leaves to serve.