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Export 9 ingredients for grocery delivery
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.
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