Lemon & olive-coated lamb cutlets - 9Kitchen

Ingredients

• 250g baby truss tomatoes
• cooking spray
• sea salt flakes
• 1 cup pitted green olives
• 1½ tablespoons finely grated lemon rind
• 1½ tablespoons olive oil
• 2 cloves garlic, coarsely chopped
• 3 tablespoons flat leaf parsley, chopped
• 12 lamb cutlets, trimmed
• 100g baby rocket
• 1 baby fennel, finely sliced
• 1/3 cup kalamata olives
• 60g feta, crumbles
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• salt and pepper