Mix together the balsamic, 2tbsp of the olive oil and the chopped rosemary in a non-metallic bowl, add the lamb cutlets, turning them to coat with the marinade and leave for 20-30 minutes. Meanwhile, cook the broad beans for 4-5 minutes in boiling water and then take off the outer skin.
Place the broad beans in a bowl with the spring onions, lentils, and cubed feta. Whisk the remaining olive oil with the white wine vinegar and honey and stir in the mint. Toss the dressing into the lentil salad. Grill the lamb cutlets for 2-3 minutes on each side and serve with the lentil salad.
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