Put the lamb in a dish or a plastic bag (check it has no holes) with the lemon juice, olive oil, garlic, a couple of stems of mint and salt and pepper and set aside for half an hour.
Mean while make the yogurt dressing by mixing all the ingredients together.
Cook the peas in boiling salted water for 2-3 minutes, drain and refresh under cold water. Season them with a splash of olive oil, the grated parmesan, the lemon zest and a tablespoon of chopped mint and salt and pepper. Peel and slice the avocado into bite-size pieces, squeeze a little lemon juice on each piece, season them and add to the peas. Toss the rocket through the pea mixture and add little more olive oil if needed.
Heat a grill on its highest setting and dab each chop with a tiny knob of butter. Grill for 3-4 minutes a side for pink or longer until cooked to your liking. To serve, place the pea and avocado salad on the plates, top with the cutlets and spoon over the yogurt and mint dressing.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.