LAMB FILLETS IN HERB VINAIGRETTE Preparation time: 10 minutes | Cooking time: 10 minutes (plus standing time) 300g lamb fillets 2 teaspoons cracked black peppercorns HERB VINAIGRETTE 2 teaspoons oil 1 1/2 tablespoons tarragon vinegar 1 tablespoon water 2 teaspoons sugar 1 teaspoon drained canned green peppercorns 1/2 teaspoon seeded mustard 2 green onions, chopped finely 2 teaspoons finely chopped fresh parsley 1 teaspoon fresh thyme leaves

Trim all visible fat from fillets. Press peppercorns onto fillets.

Cook lamb in heated medium nonstick saucepan until tender. Stand, covered, for 5 minutes.

Slice lamb; place in large bowl. Gently toss in herb vinaigrette. Serve with thickly sliced egg tomatoes, if desired.

HERB VINAIGRETTE
Combine all ingredients in medium bowl; mix well.

Serves 2.

Per serving: 10.3g fat; 253 calories.

STORE: Recipe can be prepared 3 hours ahead and refrigerated, covered.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks