white wine vinaigrette
1.Using mortar and pestle, crush peppercorns until coarsely ground. Combine ground peppercorns, oil and lamb in medium bowl.
2.Cook lamb in heated oiled large frying pan until cooked as desired. Cover lamb, stand 5 minutes then slice thinly.
3.Meanwhile, make white wine vinaigrette. Place ingredients in screw-top jar, shake well.
4.Boil, steam or microwave peas until tender, drain. Rinse under cold water, drain.
5.Place lamb and peas in large bowl with vinaigrette and remaining ingredients, toss gently to combine.