Lamb with marinated mushrooms on a plate served with watercress sprigs

Serves: 4

Prep & Cooking Time: 12 mins

Nutritional Information Per Serve:

  • Calories 455
  • Protein 49 g
  • Total Carbs 3 g
  • Total Fats 26 g (Saturated Fat 6 g)
  • Sodium 141.06 mg
  • Cholesterol 128 mg

Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 500 g button mushrooms
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons red wine vinegar
  • 300 g roast capsicum pieces (or 2 roasted capsicums, finely chopped)
  • 4 x 200g lamb back-straps, each split into 2 thin steaks
  • 2 cups of watercress sprigs

Method:

  1. Heat 2 tablespoons of oil in a deep fry pan, add mushrooms and toss for 3 minutes over medium-high heat.
  2. Add garlic and cook for 1 minute, then add vinegar and 2 tablespoons of water and toss for a further 2 minutes.
  3. Remove from the heat and stir in capsicum. Season, then set aside.
  4. Heat a char-grill pan or large non-stick fry pan over medium-high heat. Season lamb and drizzle with remaining olive oil.
  5. In batches, if necessary, cook steaks for 3 minutes, turning once for medium rare or until cooked to your liking.
  6. Add watercress to mushrooms and toss to combine. Divide lamb and mushrooms among 4 serving plates, then serve immediately.