Barbecued peppered lamb with avocado and sprout salad
Green peppercorns are unripe black peppercorns and usually come served in brine or vinegar as they have a short shelf-life. They add a fresher flavour compared to dried black peppercorns.
Fresh flat-leaf parsley
¼ cup(s), chopped
1 tbs, green variety, drained, chopped
Lamb backstrap, raw
400 g, (Buy 2x250g) fat trimmed
1 baby, quartered
1 small, sliced
150 g, alfalfa, mung bean and pea shoots mix variety
1 x 3 second spray(s)
- Combine parsley and peppercorns in a shallow dish. Reserve 2 tsp. Add lamb and turn, pressing to lightly coat with parsley and pepper. Season with salt.
- Heat a non-stick frying pan on medium-high heat and lightly spray with oil. Cook lamb for 2 minutes each side or to your liking. Transfer to a plate, cover with foil and rest for 5 minutes before thickly slicing.
- Divide cos lettuce, avocado and sprouts between plates and top with lamb. Sprinkle with reserved parsley and pepper.
SERVING SUGGESTION: Lemon wedges and fat-free salad dressing.