Jemma O'Hanlon's Foodwatch - Grilled lamb cutlets with currant & pine nut pilaf

Ingredients

• 8-12 lamb cutlets on the bone
• PILAF:
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1/2 green capsicum, diced
• 1 cup (250 g) basmati rice
• 2 cups (500 mL) reduced-salt chicken stock
• ½ cup (75 g) currants
• 1/2 cup chopped flat-leaf parsley, no stems
• ¼ cup roasted pine nuts
• SERVE WITH:
• wedges of fresh lime or lemon