To make dressing place garlic, mint and lemon zest into Thermo bowl and mill 4 sec/speed 8.
Add remaining ingredients and blend 1 min/speed 4-5 until smooth and creamy. Set aside.
Place red onions onto baking paper lined tray and drizzle with EVOO and vinegar and sprinkle with brown sugar and salt. Roast under hot grill until charred and caramelised. Cool slightly.
Divide greens between plates, arrange capsicum strips, grilled onion and cucumber over.
Cook lamb on hot grill pan on Induction 9-10 until cooked to your liking. Rest lamb, wrapped in foil until ready to serve. While pan is still hot, quickly charr the peas. Add to salad plates.
Top with lamb steaks and good spoonful of dressing and garnish with mint leaves.