Ingredients for 4 people:
500 g lamb fillets (fresh or frozen).
salt, pepper
1 each yellow, red and green pepper
1 bunch rocket
150 g mushrooms
1 small papaya
4 tbsp olive oil
4 tbsp light balsamic vinegar
Preparation:
1. Pat the lamb fillets dry (defrost frozen ones). Season with salt and pepper. Quarter, clean, rinse and finely chop the peppers. Clean the rocket, rinse and shake dry. Clean, trim and slice the mushrooms. Cut open the papaya, remove the seeds, peel and cut into pieces.
2. Heat 2 tbsp olive oil in a pan. Fry the lamb fillets on all sides for 4-5 minutes.
Remove the fillets from the pan. Deglaze the pan with vinegar, stir in the remaining olive oil and season with salt and pepper.
3. Cut the fillets open and arrange on plates with the prepared salad ingredients.
Pour the marinade over the fillets. Serve with baguette.
Preparation time approx. 30 minutes (+ defrosting time)
Nutrition per portion approx.:
Calories: 255
Joule: 1069
Protein: 27,7 g
Fat: 14,6 g
Carbohydrates: 3 g
(FoodCentrale by ddp images)
