Lamb Fillets with Apple Mint Salsa
- 1 tbsp vegetable oil
- ½ tsp mild chilli flakes
- 1 tsp ground cumin
- sea salt and cracked black pepper
- 700 gms lamb fillets, trimmed
- Mint Salsa:
- 2 green apples, cores removed
- 1 C mint leaves
- 2 tbsp white wine vinegar
- 1 tbsp honey
Combine the oil, chilli, cumin, salt and pepper in a shallow dish. Add the lamb and toss to coat. Set aside while making the salsa.
For the mint salsa, place the apples, mint, vinegar and honey into a food processor and process until roughly chopped.
Cook the lamb on a preheated barbecue or in a hot frying pan for two to three minutes each side or until cooked to your liking.
Slice the lamb and serve with the salsa and steamed greens or a simple green salad.