Peppered Lamb Fillets on Winter Salad

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600 g lamb fillets, trimmed of excess fat and sinew

1/4 cup (60 ml) Worcestershire sauce

1 tablespoon olive oil

1 bunch asparagus, woody ends trimmed, blanched in boiling water for 1 minute

85 g low-fat feta

2 cups watercress sprigs

1/4 cup (40 g) toasted blanched almonds

1/4 cup (50 g) black olives

2 tablespoons lemon juice


1. Toss the lamb in the Worcestershire sauce, then remove and season lamb well with freshly ground black pepper.

2. Heat the oil in a large frypan over high heat. Cook the lamb, turning, for 5-7 minutes or until brown all over.

3. Set aside for 5 minutes to rest.

4. Meanwhile, slice the asparagus into 2.5cm lengths and break the feta into similar-sized pieces. Place in a bowl with the watercress sprigs, almonds and olives. Drizzle with lemon juice and toss to combine.

5. Thickly slice the lamb and serve warm over the winter salad.

Bon Appetit!

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