Recipe

Peppered lamb and watercress

Jun 30, 2009 2:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Peppered lamb and watercress
  • 2 tablespoon mixed peppercorns
  • 2 tablespoon olive oil
  • 600 gram lamb fillets
  • 1 cup (160g) fresh or frozen peas
  • 250 gram yellow teardrop tomatoes, halved
  • 1 cup (115g) firmly packed trimmed watercress
  • 200 gram feta cheese, cut into thin strips
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup (60ml) white wine vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed

Method

Peppered lamb and watercress
  • 1
    Using mortar and pestle, crush peppercorns until ground coarsely. Combine ground peppercorns, 1 tbsp oil and lamb in medium bowl.
  • 2
    Cook lamb in heated oiled large frying pan until cooked as desired. Cover lamb; stand 5 minutes; slice thinly.
  • 3
    Meanwhile, to make white wine vinaigrette, combine vinegar, 1 tbsp oil, and garlic in screw-top jar; shake well
  • 4
    Boil, steam or microwave peas until tender; drain. Rinse under cold water; drain.
  • 5
    Place lamb, peas and vinaigrette in large bowl with remaining ingredients; toss gently to combine.

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