Chargrilled lamb fillets with caper and olive salsa
Deborah Hutton
INGREDIENTS
½ cup chopped mixed herbs, including mint, basil and coriander
1 eschalot, peeled and finely chopped
1 tablespoon drained capers, chopped
¼ cup kalamata olives, pitted and chopped
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped rosemary
2 garlic cloves, peeled and chopped
grated zest and juice of 1 lemon
extra virgin olive oil
750g lamb fillets
approximately 200g mixed salad leaves, dressed.
METHOD
For the salsa, combine all the ingredients and season to taste.
To prepare the lamb, combine the rosemary, garlic, lemon zest and juice and 1 tablespoon olive oil in a bowl. Toss the lamb in the marinade and stand at room temperature for 1 hour. BBQ or grill fillets for approximately 3 – 4 minutes each side for medium. Rest for 5 minutes.
Arrange salad leaves on plate along with sliced fillets topped with salsa
Home