Name: Peppered lamb fillets on winter salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 600g lamb fillets, trimmed of excess fat and sinew; 60ml worcestershire sauce; 18.20 gm olive oil; 1 bunch asparagus, woody ends trimmed, blanched in boiling water for 1 minute; 85g low-fat feta; 500.00 ml watercress sprigs; 40g almond; 50g olive; 42.00 gm lemon juice

Peppered lamb fillets on winter salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Include this quick and impressive lamb recipe in your cookbook for busy nights.

Ingredients:

600g lamb fillets, trimmed of excess fat and sinew
60ml worcestershire sauce
1 bunch asparagus, woody ends trimmed, blanched in boiling water for 1 minute
85g low-fat feta
500.00 ml watercress sprigs
40g almond
50g olive
42.00 gm lemon juice

Instructions:

Coat the lamb generously in Worcestershire sauce, then sprinkle freshly ground black pepper to season.
In a large frypan over high heat, heat the oil until shimmering. Add the lamb and cook for 5-7 minutes, turning occasionally, until evenly browned.
Allow to rest for 5 minutes before serving.
Slice the asparagus into 2.5cm lengths and break the feta into similar-sized pieces. Combine them in a bowl with watercress, almonds, and olives. Drizzle with lemon juice and toss to mix everything together.
Serve the warm, thickly sliced lamb on top of the winter salad.

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