Peruvian-Style Lamb Cutlets

Step 1: LAMB CUTLETS - Place the lamb on a tray and drizzle over some olive oil, sprinkle salt and pepper over the cutlets, rub the reasoning into the meat.

Step 2: Heat a frying pan or barbecue plate and place the lamb cutlets and cook on one side for 2 minutes, flip over and cook for a further 2 minutes and remove from heat and place inside the oven at 180C and cook for 3 to 4 minutes, or until the meat reaches your preferred doneness.

Step 3: Remove the lamb from the oven and rest the meat.

Step 4: To serve place the cutlets on a serving dish, pour over lamb jus, garnish with fresh coriander leaf and fried salt bush (optional).

Step 5: THE JUS - Roast eh bones and vegetables in the oven at 180C for 30-40 minutesw or until the vegetables and bones are caramelised.

Step 6: Add all the bones, vegetables, coriander stems, oregano, chillies and the soy sauce in a pot and cover with cold water and bring it to the boil and reduce the liquid by 50 per cent.

Step 7: Strain the mixture, retain the liquid and discard all the vegetables and the bones.