These lamb fillets take only minutes to cook and are just delectable. We recommend serving with our Anisata Goat's Cheese and Vegetable Cake or just with a simple sweet potato mash and a rocket or green salad - you can dress them up or keep them very simple.
2 tablespoons mustard powder
1 tablespoon Anisata (dried and ground)
1 teaspoon freshly ground black pepper
1 teaspoon Tasmanian Pepper Salt
4-6 lamb fillets, about 100g each (or a rack of lamb with 6 cutlets)
olive oil for pam-frying
Outback Tomato Chutney to serve
Pre-heat the oven to 180C.
Combine the mustard powder, Anisata and ground black pepper and Tasmanian Pepper Salt on a flat plate and mix well together.
Use this to season the lamb fillets on all sides. Leave to rest in the refrigerator for 15 minutes.
Heat a little olive oil in a large frying pan and cook the lamb fillets forr 2-3 minutes each side for medium rare or cook longer to your preference.
Rest for about a minute before slicing the lamb into about four thick slices and serve with Outback Tomato Chutney