Ingredients:

1 pack Silver Fern Farms Lamb Loin Fillets
2 Tbsp olive oil
Salsa Verde
2 anchovy fillets
1 clove garlic, crushed
1 tsp capers
½ chilli, deseeded
1 cup flat-leaf parsley
3 Tbsp fresh coriander
3 Tbsp olive oil
Fennel and Apple Slaw
2 cups finely sliced cabbage
1 small bulb fennel, sliced thinly
1 red apple, cored, quartered, and sliced thinly
3 Tbsp pine nuts, roasted lightly
2 Tbsp olive oil
1 Tbsp apple cider vinegar
2 Tbsp fennel fronds, chopped roughly

Method:

Preheat a frypan or barbecue to medium-high. Rub the lamb with oil and season to taste. Cook for 3-4 minutes each side (medium-rare). Move to a plate, cover, and rest for 3 minutes.

To make the salsa verde, combine all the ingredients in a food processor. Pulse to combine to create a chunky herb mix. Season with salt and pepper.

To make the slaw, combine the cabbage, fennel, apple, and pine nuts in a bowl. Mix together the oil and vinegar and toss through the slaw with the fennel fronds. Season to taste.

• Recipe supplied by Silver Fern Farms