Lamb Fillets with Apple Mint Salsa

10:00 pm on 4 December 2004

(Serves 4)


  • 1 tbsp vegetable oil
  • ½ tsp mild chilli flakes
  • 1 tsp ground cumin
  • sea salt and cracked black pepper
  • 700 gms lamb fillets, trimmed
  • Mint Salsa:
  • 2 green apples, cores removed
  • 1 C mint leaves
  • 2 tbsp white wine vinegar
  • 1 tbsp honey


Combine the oil, chilli, cumin, salt and pepper in a shallow dish. Add the lamb and toss to coat. Set aside while making the salsa.

For the mint salsa, place the apples, mint, vinegar and honey into a food processor and process until roughly chopped.

Cook the lamb on a preheated barbecue or in a hot frying pan for two to three minutes each side or until cooked to your liking.

Slice the lamb and serve with the salsa and steamed greens or a simple green salad.

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