Name: Lamb minute steaks with marinated mushrooms
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 1
Ingredients: 60ml olive oil; 500g button mushrooms; 3 garlic cloves, thinly sliced; 40.00 ml sherry vinegar (see note) or red wine vinegar; 300g roasted capsicum pieces (see note) (or 2 roasted capsicums), finely chopped; 4 x 200g lamb backstraps, each split into 2 thin steaks; 500.00 ml watercress sprigs

Lamb minute steaks with marinated mushrooms

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Prep Time:
2 minutes

Cook Time:
10 minutes

Total Time:
12 minutes

Ingredients:

60ml olive oil
500g button mushrooms
3 garlic cloves, thinly sliced
40.00 ml sherry vinegar (see note) or red wine vinegar
300g roasted capsicum pieces (see note) (or 2 roasted capsicums), finely chopped
4 x 200g lamb backstraps, each split into 2 thin steaks
500.00 ml watercress sprigs

Instructions:

In a deep frypan over medium-high heat, heat 2 tablespoons of oil. Add mushrooms and sauté for 3 minutes. Stir in garlic and cook for another minute. Pour in vinegar and 2 tablespoons of water, continue to cook for 2 more minutes. Remove from heat, mix in capsicum, season, and set aside.
Preheat a chargrill pan or large non-stick frypan over medium-high heat. Season lamb with salt and pepper, then drizzle with the remaining olive oil. Cook the steaks in batches for 3 minutes, flipping once, for medium-rare or until desired doneness.
Combine the watercress with the mushrooms, then toss gently. Divide the lamb and mushrooms evenly among 4 serving plates and serve immediately.

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