Step 1

Heat a stovetop grill or barbecue over medium-high heat and spray with oil spray. Cook the corn, asparagus and capsicum in batches until tender and slightly charred. Remove and set aside.

Step 2

Spray the grill with extra oil and sprinkle the lamb cutlets with salt and cracked black pepper. Cook cutlets for 3 minutes each side or until cooked to your liking.

Step 3

Meanwhile, heat a small saucepan on low heat. Add the honey, mustard, oil and lemon juice and whisk until fully combined. Set aside to cool slightly.

Step 4

To serve, arrange the grilled corn, asparagus and capsicum on serving plates with the lamb and rocket. Drizzle with the dressing and serve.