1 pack Silver Fern Farms Lamb Loin Fillets
2 tbsp olive oil
1 cup cherry tomatoes, halved
1/2 onion, thinly sliced
⅓ yellow capsicum, thinly sliced
1 tbsp brown sugar
2 tsp butter
2-3 tbsp finely chopped herbs (chives, coriander or basil)
1 tsp soy sauce
1 tbsp sweet chilli sauce
1 tsp chopped garlic
150g bag baby spinach
200g strawberries, hulled
1 cup ready-made croutons
2 tbsp sesame seeds, toasted
Herbs (mint, basil, parsley or chives), to garnish
Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging, season with sea salt flakes and freshly ground black pepper and rub with oil. Set aside at room temperature for 15 minutes to rest.
Meanwhile, toss tomato, onion and capsicum in brown sugar. Heat a frying pan with 1 teaspoon of the butter and pan-fry for 2-3 minutes. Set aside. In the same pan, melt remaining butter and add chopped herbs, soy sauce, sweet chilli sauce and garlic. Cook for 2-3 minutes. Set aside.
Heat a heavy-based grill pan over a medium-high heat. Cook Silver Fern Farms Lamb Loin Fillets for 3 minutes one side and 2 minutes on other side, then rest, covered, for 3-5 minutes. Slice.
Divide tomato mixture between 2-3 plates. Arrange baby spinach on top with strawberries, croutons, and top with lamb slices. Sprinkle with toasted sesame seeds and drizzle with sweet chilli and herb sauce. Garnish with herb and serve.