Name: Peppered lamb and artichoke salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon cracked black pepper; 2 teaspoon sea salt flakes; 600 gram lamb backstrap (eye of loin); 2 tablespoon extra virgin olive oil; 100 gram baby rocket; 4 marinated artichokes with stems, drained, halved lengthways; 4 slice (170g) marinated red capsicum, sliced thickly; 1/2 cup (90g) ligurian or kalamata olives; 1 cup fresh flat-leaf parsley leaves; 1 tablespoon reduced balsamic vinegar

Peppered lamb and artichoke salad

Combine your tender pink lame with a zesty salad, filled with olives, capsicum and sprinkled with black pepper.

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

2 tablespoon cracked black pepper

2 teaspoon sea salt flakes

600 gram lamb backstrap (eye of loin)

2 tablespoon extra virgin olive oil

100 gram baby rocket

4 marinated artichokes with stems, drained, halved lengthways

4 slice (170g) marinated red capsicum, sliced thickly

1/2 cup (90g) ligurian or kalamata olives

1 cup fresh flat-leaf parsley leaves

1 tablespoon reduced balsamic vinegar

Method

1.Combine pepper and salt in a large bowl. Add lamb, toss to coat.

2.Heat half the olive oil in a large frying pan; cook lamb until browned on both sides and cooked to medium, or as desired. Remove from pan; cover stand for 5 minutes. Slice thinly.

3.Arrange rocket, artichokes, capsicum, lamb, olives and parsley on plates or a platter. Drizzle with the remaining oil and balsamic vinegar.