Lamb cutlet with minced lamb & salad

1. Remove the side strips of fat & meat from the saddle cutlets, season cutlets with salt & pepper.
2. Cut the side strips into big chunks, season with brandy, salt and cumin, pulse in blender a few times to make coarse mince.
3. Place a spoonful of mince on the upper side of cutlet, flatten to an even layer.
4. Bake in a hot oven (220 ˚) for 15 minutes,  mince side up, until mince meat is cooked through.
5. Cut fennel & bell pepper into thin strips, cook briefly keeping them crunchy.
6. Season with salt & pepper. Mix in finely chopped parsley and strips of mango, add lemon juice to taste.