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Photo of Barbecued peppered lamb with avocado and sprout salad by WW

Barbecued peppered lamb with avocado and sprout salad

5
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.

Notes

SERVING SUGGESTION: Lemon wedges and fat-free salad dressing.

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