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.

[homepageimage][/homepageimage]

[smallimage][/smallimage]

Method