12 black peppercorns, coarsely ground
2 tablespoons tomato puree
1 clove garlic minced
1 pinch white sugar
1 pinch salt
1/2 kg lamb filet
2 tablespoons butter
In a small vessel combine the peppercorns, tomato puree, garlic, sugar and salt.
Add the lamb filet and coat well on all sides.
Prick lightly with a sharp fork.
Cover and marinate in the refrigerator for 1 hour.
Melt butter in a medium saucepan over medium high heat.
Place the lamb filet in the pan and saute for 6 to 8 minutes per side, or until cooked.
Serve with salad, tomatoes and French fries.
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