Combine the olive oil, chilli and mixed spice in a bowl then smear over the lamb straps and allow to marinate for ½ an hour.
Grate the green mango into a small bowl, add the finely sliced Spanish onion and the lime juice then massage together a couple of times to soften the onions and combine the flavours.
On a hot grill plate cook the lamb for 5 minutes each side then rest for 5 minutes.
Toss the herbs, cucumber and watercress together with the mango/onion mix. Slice the lamb and serve on top of the salad.
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