Heat a large non-stick frying pan over high heat. Brush the lamb cutlets with olive oil and cook for 2–3 minutes each side for medium or until cooked to your liking. Set aside and keep warm. Reduce the heat to medium. Place the apple juice, mint, salt and pepper in a bowl and stir to combine. Gradually add the apple mixture to the pan and cook for 3–4 minutes or until slightly reduced. Thinly slice the snow peas and place in a bowl with the radish and celery and toss to combine. Spoon over the apple and mint sauce and serve the crunchy salad with the lamb cutlets. Serves 4.