Amirgan's Lamb Cutlets with Char-Grilled Vegetable Salad

This recipe is best made close to serving.
Serves 4.

Ingredients
1/3 cup (80ml) olive oil
350g kumara (orange sweet potato), sliced thinly
2 tablespoons balsamic vinegar
1 clove garlic, crushed
12 lamb cutlets
150g marinated char-grilled eggplant, sliced thickly
150g marinated char-grilled capsicum, sliced thickly
125g char-grilled artichokes, quartered, optional
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons lemon juice
salt and freshly ground black pepper

Method
Combine one tablespoon of the oil with the kumara in a bowl; toss well.
Cook kumara on a heated, oiled barbecue plate (or grill or frying pan)until browned on both sides and tender.

Combine another 1 tablespoon of the oil with vinegar and garlic in a small bowl; brush over lamb. Cook lamb on a heated, oiled barbecue (or grill or frying pan) until browned on both sides and cooked as desired.

In a large bowl, toss kumara with eggplant, capsicum, artichokes and parsley. Drizzle with combined juice and remaining oil; season to taste with salt and pepper.