Anista Lamb Fillets

These lamb fillets take only minutes to cook and are just delectable. We recommend serving with our Anisata Goat's Cheese and Vegetable Cake or just with a simple sweet potato mash and a rocket  or green salad - you can dress them up or keep them very simple.

2 tablespoons mustard powder

1 tablespoon Anisata (dried and ground)

1 teaspoon freshly ground black pepper

1 teaspoon Tasmanian Pepper Salt

4-6 lamb fillets, about 100g each  (or a rack of lamb with 6 cutlets)

olive oil for pam-frying

Outback Tomato Chutney to serve

Pre-heat the oven to 180C.

Combine the mustard powder, Anisata and ground black pepper and Tasmanian Pepper Salt on a flat plate and mix well together.

Use this to season the lamb fillets on all sides. Leave to rest in the refrigerator for 15 minutes.

Heat a little olive oil in a large frying pan and cook the lamb fillets forr 2-3 minutes each side for medium rare or cook longer to your preference.

Rest for about a minute before slicing the lamb into about four thick slices and serve with Outback Tomato Chutney




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