Heat a frying pan on a medium to high heat.
Drizzle the olive oil to coat each lamb cutlet. Place the cutlets into the frying pan and cook on one side for around three to five minutes, until golden brown. Flip them over and cook for another couple of minutes on the other side until cooked through and browned on each side.
While the lamb is cooking, bring a steamer to the boil and place the sweet potato into the steamer with the lid on for five minutes.
Add the zucchini, broccoli and carrots (and any other vegetables you like) and steam until they are tender. This should take about four to five minutes.
Top the vegetables with a teaspoon of butter and a squeeze of lemon juice, give them a mix and distribute them between two plates.
Add the lamb cutlets to the plates and watch the kids tuck in!