Method:

1. Combine lamb cutlets, dressing and chopped mint in a large bowl. Cover and refrigerate for 20 minutes.
2. Brush oil over a heated chargrill pan and cook the lamb, in batches, 2 minutes each side or until cooked as desired. Remove lamb to large plate, cover loosely with foil and leave to rest while you prepare the salad.
3. Combine beetroots, apple, watercress, rocket and noodles in a large bowl and serve lamb cutlets with the salad and a drizzle of Chang’s salad dressing