Ingredients

Step by step

1. Make the mint sauce. Put the mint, sugar and a pinch of salt in a small bowl, add 2 tablespoons just-boiled water and stir to combine and for the sugar to dissolve. Stir in the vinegar and then set aside.
2. Preheat a griddle pan, or a barbecue. Turn the lamb in 2-3 tablespoons of the mint sauce to coat, on a plate, then season and set aside.
3. Cook the corn cobs in a pan of boiling water for 5 minutes, then drain, refresh and put in a large dish. Halve and deseed the cucumber, then cut each half into 4-5 thin wedges lengthways, add to the dish and toss the cucumber and corn with half the oil and some seasoning. Cut the red onion into rounds 1-1.5cm-thick, keeping the rings together. Lay the rounds out flat in a line on a board then thread 2 skewers through in parallel; this will stop them from swivelling around. Brush the onions and halved Little Gems with the rest of the oil and add to the dish of veg.
4. Roughly chop the tomatoes; combine with 1 tablespoon of mint sauce, seasoning and the chilli sauce (if using) in a mixing bowl.
5. Cook the veg (apart from the lettuce) on the griddle pan or barbecue until lightly charred, turning regularly. The cucumber will take 2-3 minutes, the onions 4-5 minutes and the corn about 7 minutes. Remove to a board to cool slightly, then roughly dice the charred cucumber and onions and stir them into the tomatoes. Slice the corn kernels from the cobs and add these to the bowl too, adjusting seasoning to taste.
6. Griddle or barbecue the lamb until cooked to your liking (2-4 minutes per side depending on the thickness of the meat and the heat level), then remove to a plate and rest while you sear the lettuce halves; they will only take a couple of minutes per side to get a light char. Plate the lamb on a bed of the corn salsa with the charred lettuce alongside, and some chips, crispy potatoes or crusty bread as an accompaniment. Serve with the rest of the mint sauce to spoon over.