Recipe

Peppered lamb with watercress, pea and mint salad

Feb 28, 1975 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Peppered lamb with watercress, pea and mint salad
  • 2 tablespoon mixed peppercorns
  • 1 tablespoon olive oil
  • 600 gram lamb fillets
  • 1 cup (160g) fresh or frozen peas
  • 250 gram yellow teardrop tomatoes, halved
  • 100 gram watercress, trimmed
  • 200 gram (6½ ounces) feta cheese, cut into thin strips
  • 1/4 cup fresh mint, coarsely chopped
white wine vinaigrette
  • 1/4 cup (60ml) white wine vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed

Method

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

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