- Steam cauliflower, broccoli florets and green beans on low heat, until tender. Set aside.
- Mix Worcestershire sauce, vinegar, onion powder, mustard, sea salt and pepper with water.
- Baste each side of the lamb cutlets with sauce mixture. Then coat each side lightly with olive oil. Place under a preheated grill and grill each side until cooked.
- Serve with steamed vegetables and garnish with fresh thyme.