For the leeks, place the leeks into a large dish. Drizzle over the olive oil and white wine vinegar and season, to taste, with salt and freshly ground black pepper. Set aside for at least 15 minutes to marinate.
For the lamb, heat the oil in a frying pan over a medium heat. Add the lamb cutlets and fry for 2-3 minutes on each side.
Add the balsamic vinegar, honey and chilli flakes, stir well and continue to fry for 2-3 minutes, or until the mixture is bubbling and has thickened slightly to resemble syrup.
To serve, spoon the marinated leeks into the centre of a serving plate and place the lamb cutlets on top.
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