You can also add olives and cubed feta cheese if desired
- 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
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
Arrange salad leaves on a large platter. Slice lamb. Pile lamb and
cooked vegetables on
top and serve while warm.
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.