This is lovely with lamb cutlets or lamb fillets.
1/2 tspn chopped rosemary leaves
1/2 clove garlic, crushed
1 tbspn EVOO
sea salt and cracked black pepper
4 cutlets or 100 g lamb fillet
1/4 cup mint leaves
1/2 cup frozen peas
50 g fetta cheese
1 tbspn white wine vinegar
1/2 tbspn EVOO
Combine the rosemary, garlic, oild, salt and pepper in a non-metalic bowl. Add the lamb and toss to coat. Cook the lamb for 6 - 8 minutes. Place peas, fetta, vinegar and extra oil in a bowl and toss to combine. Arrange the pea and fetta salad on plates and top with the lamb.
Serves 2.
