Lamb cutlets with spicy orange salad

Instructions

1. Preheat a chargrill pan or barbecue over medium-high heat. Drizzle the lamb with olive oil and sprinkle with salt and pepper. Grill in batches for 2-3 minutes per side, then remove to a serving plate, cover and rest for 5 minutes.
   
2. To make the salad, use a sharp knife to trim the top and bottom of the oranges, so the orange sits flat on your cutting board. Working from top to bottom, cut away the peel and pith completely, enough expose the orange membranes. Holding the orange in one hand over a bowl, carefully cut the segments away from the membrane – taking care not to cut all the way through the orange.
   
3. Twist gently and lift the segment away from the orange membrane and pith. Repeat until all the orange segments have been removed from the membrane. Once complete, squeeze the remaining membrane of any juice in a separate bowl and reserve.
   
4. To make the dressing, in a medium mixing bowl, combine the reserved orange juice, lemon juice, oil, garlic, paprika, cayenne, vinegar and a pinch of salt and pepper and whisk well to combine. Add the orange segments, olives and parsley to the bowl and toss gently to combine.
   
5. Serve the grilled lamb cutlets with the spicy orange salad.