This is an extremely effective, and utterly delicious way to jazz up lamb fillets. or any lamb cut.
8 lamb fillets
2 teaspoon river mint, dried and ground
2 tablespoons mustard powder
1 teaspoon cracked black pepper
2 tablespoons parsley flakes
Mix the native mint, mustard powder, black pepper and parsley flakes together on a plate.
Roll the lamb fillets in the dry herb mix to lightly coat all sides.
Heat a little oil in a frying pan and on a moderate heat gently cook the seasoned lamb fillets for about 2-3 minutes each side. They take very little cooking time.
When ready slice the medallions diagonally and serve. Our Wild Lime Chili Ginger Sauce would be a lovely accompaniment to this.