Boil 12 new potatoes in their skins, drain and leave to cool. Mix with 4 tbsp of reduced-fat sour cream, 6 sliced spring onions and freshly snipped chives, season with black pepper. Set aside. Meanwhile, cut 1 red and 1 green pepper in half lengthways and slice 1 courgette horizontally into 4 long slices. Brush the veg with a little sunflower oil. Barbecue or grill the veg and 4 lean lamb cutlets, until the meat is cooked to your liking and the veg is cooked through and browned. Serve 2 lamb cutlets per person with half the veg and half the potato salad. Follow with a bowl of fruit salad for each person.