• 4 lean PGI Welsh Lamb cutlets or loin chops
• 50g softened butter
• ½ lime, zested and juiced
• 1 tbsp stem ginger in syrup, finely chopped
• New potato salad, to serve
• Seasonal vegetables, to serve
Take the lamb cutlets and cook under a preheated grill or on a hot barbecue for 8-12 mins.
Meanwhile, make a start on the butter. Mix together the softened butter with the lime zest and juice, and finely chopped stem ginger. Place a spoonful of butter onto the lamb cutlets and allow to melt slightly before serving.
Serve with a new potato salad and seasonal vegetables.