1 tbs whole black peppercorns
2 garlic cloves
2 long red chillies - seeds removed and finely chopped
2 tbs thyme leaves
2 tbs chopped sage leaves
2 tbs chopped flat leaf parsley
1/4 cup 60ml olive oil
12 lamb cutlets
1 tsp dijon mustard
1 tsp honey
zest and juice of 1 lemon
1/2 cup extra virgin olive oil

1. place peppercorns, garlic, half th echilli and 1 teaspoon salt in a mortar and pestle and pound until coarsely ground. Add herbs and pound into a coarse paste. Stir in the olive oil and transfer to a large bowl. Add the lamb, turning to coat well in th eherb marinade. Cover and stand a room temp for 30 mins.

2. Preheat a chargril pan or barbecue to medium heat, cook lamb for 2-3 minutes each side or to your liking. Rest loosely covered with foil for five minutes.

3. Combine dijon mustard, honey, lemon zest and juice, and remaining chilli, slowly whisk in extra virgin olive oil and season.

Serve with salad.