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Recipes

 

Lamb fillets with pumpkin, feta and olive salad


Lamb fillets
Preparation time: 20 minutes
Cooking Time: 20 minutes
Serves: 4



INGREDIENTS

8 Lamb fillets/tenderloins
1 tbsp sesame oil
500g of jap pumpkin, cut into small chunks
olive oil
sea salt
200g baby spinach leaves
100g feta, crumbled
¼ cup black olives
a little extra olive oil For more recipes visit us on Face Book.

 

INSTRUCTIONS

  1. Brush the Lamb fillets with sesame oil. Preheat the oven to 220ºC. Toss the pumpkin with olive oil and a little sea salt, roast for about 20 minutes.
  2. Preheat a non-stick pan to moderately hot. Keep the heat at moderately high. Cook one side of the Lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side. You may need to turn the fillets three times so all sides are browned.
  3. Test for doneness with tongs. Remove Lamb from heat, loosely cover with foil and rest them for two minutes before serving.
  4. To serve slice Lamb thinly. Place spinach leaves on a plate, add a little roasted pumpkin, sprinkle with crumbled feta and black olives, dress with a little of extra olive oil. Place sliced Lamb on top.

Meat & Livestock Australia. For more recipe suggestions please go to www.themainmeal.com.au.
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