summer lamb

Recipe Image

Diane Davidson
You can also add olives and cubed feta cheese if desired

Ingredients

  • 2 lamb tenderloins (eye fillets)
  • 1/4 cup tender tips of rosemary spikes
  • salt & black pepper
  • 3 tablespoons olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, crushed
  • 1 yellow capsicum, seeded & chopped
  • 2 tomatoes, peeed & chopped
  • 1/4 teaspoon chilli powder
  • mesclun salad leaves

Method

Trim fat from tenderloins. Sprinkle with rosemary, salt and generous grinds
of pepper. Heat 2 tablespoons of oil in a pan and add lamb. Brown all over for 8 – 10 minutes. Remove lamb from
pan & leave to stand, covered loosely with foil.
Add remaining oil to pan and stirfry remaining ingredients for several
minutes.
Arrange salad leaves on a large platter. Slice lamb. Pile lamb and
cooked vegetables on
top and serve while warm.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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