Minted Lamb Loin Fillets with Grilled Vegetables

By Silver Fern Farms
  • 1 pack of Silver Fern Farms Lamb Loin Fillets
  • 2 Tbsp dried mint
  • 1 Tbsp olive oil
  • 8 potatoes, roasted
  • 3 courgettes, sliced
  • 1 red capsicum, halved and deseeded
  • 1 small eggplant, sliced thinly
  • 2 tomatoes, halved
  • 1 Tbsp olive oil
  • 2 Tbsp chopped fresh basil

Rub the lamb with dried mint and drizzle with olive oil. Pan-fry the lamb for 2-3 minutes each side until medium-rare. Cover and leave to rest for 5 minutes. Slice diagonally across the loin and serve with potatoes and grilled vegetables.

Brush the courgettes and eggplant with olive oil and place under a grill until golden brown. Turn and repeat. Grill capsicum until the skin is blackened. Remove the skin and slice each half in four. Grill tomatoes until they start to soften. Combine courgettes, capsicum, eggplant, tomatoes and the chopped basil.

Serve with the sliced lamb.