Peppered lamb fillets on winter salad

Cooking Salads Peppered lamb fillets on winter salad

Add this easy lamb recipe to your cookbook for those evenings when you need to make something spectacular but are short on time.

Lables: High protein Low carb Low kilojoule Low sugar Egg free Gluten free Wheat free
  1. Toss the lamb in the Worcestershire sauce, then remove and season lamb well with freshly ground black pepper.
  2. Heat the oil in a large frypan over high heat. Cook the lamb, turning, for 5-7 minutes or until brown all over.
  3. Set aside for 5 minutes to rest.
  4. Meanwhile, slice the asparagus into 2.5cm lengths and break the feta into similar-sized pieces. Place in a bowl with the watercress sprigs, almonds and olives. Drizzle with lemon juice and toss to combine.
  5. Thickly slice the lamb and serve warm over the winter salad.

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600g lamb fillets, trimmed of excess fat and sinew
1/4 cup Worcestershire sauce
1 tbsp olive oil
1 bunch asparagus, woody ends trimmed, blanched in boiling water for 1 minute
85g low-fat feta
2 cups watercress sprigs
1/4 cup toasted blanched almonds
1/4 cup black olives
2 tbsp lemon juice

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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