Barbecued peppered lamb with avocado and sprout salad
2
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Fresh flat-leaf parsley
¼ cup(s), chopped
Peppercorn
1 tbs, green variety, drained, chopped
Lamb backstrap, raw
400 g, (Buy 2x250g) fat trimmed
Cos lettuce
1 baby, quartered
Avocado
1 small, sliced
Alfalfa sprouts
150 g, alfalfa, mung bean and pea shoots mix variety
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Divide cos lettuce, avocado and sprouts between plates and top with lamb. Sprinkle with reserved parsley and pepper.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.