Blitz the olive oil, red onion, tomatoes, garlic, oregano and cayenne pepper in a food processor until you have a paste.
Place the chops in a non-metallic dish and spoon over the sauce. Leave to marinade for 2 hours or overnight if you have time.
When you are ready to cook the chops, prepare the salad by trimming the spring onions and tossing them in a tablespoon of the olive oil along with the sliced courgettes. Preheat a griddle pan and cook the onions and courgettes for just a few minutes until charred and tender, turning regularly. Transfer to a serving platter.
Bring a medium pan of water to the boil and cook the sugar snap peas for just a few minutes.
Drain the peas well and run under cold water to refresh. Add to the platter, along with the baby gem lettuce wedges, and toss everything together well. Mix together the remaining oil and the lemon juice and pour over the salad and toss well with the fresh mint and crumbled feta.
Place the lamb cutlets on the hot griddle pan and cook on both sides for about 3 minutes each until golden and slightly charred. Serve the chops with the salad.
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