Peppered lamb and artichoke salad

Combine your tender pink lame with a zesty salad, filled with olives, capsicum and sprinkled with black pepper.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Peppered lamb and artichoke salad
  • 2 tablespoon cracked black pepper
  • 2 teaspoon sea salt flakes
  • 600 gram lamb backstrap (eye of loin)
  • 2 tablespoon extra virgin olive oil
  • 100 gram baby rocket
  • 4 marinated artichokes with stems, drained, halved lengthways
  • 4 slice (170g) marinated red capsicum, sliced thickly
  • 1/2 cup (90g) ligurian or kalamata olives
  • 1 cup fresh flat-leaf parsley leaves
  • 1 tablespoon reduced balsamic vinegar


Peppered lamb and artichoke salad
  • 1
    Combine pepper and salt in a large bowl. Add lamb, toss to coat.
  • 2
    Heat half the olive oil in a large frying pan; cook lamb until browned on both sides and cooked to medium, or as desired. Remove from pan; cover stand for 5 minutes. Slice thinly.
  • 3
    Arrange rocket, artichokes, capsicum, lamb, olives and parsley on plates or a platter. Drizzle with the remaining oil and balsamic vinegar.


Not suitable to freeze. Not suitable to microwave.

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