Lamb cutlets with minty squash and potatoes

1.Spray a chargrill or barbecue with oil. Preheat on high.

2.Place potatoes in a saucepan of boiling salted water. Boil for 12-15 minutes, until tender. Drain.

3.Meanwhile, in a separate saucepan of boiling salted water boil squash tor 3-5 minutes, until tender. Drain.

4.In a large bowl, combine potato, squash, mint, butter and onion. Toss gently. Season to taste.

5.Chargrill cutlets for 3-4 minutes each side, until cooked to taste. Serve with minty potato and squash.