Pan-fried lamb fillets with two salsas

Tamara West

All parts of this dish can be made ahead and assembled when you are ready to eat. Those first in may get to eat their lamb warm or cook the lamb to order, it takes hardly any time at all. Replace the pita bread with soft tortillas for a more authentic Mexican meal.

Pan fried lamb fillets

1 Tbsp	Olive oil
4	Lamb fillets (Main)
4	Pita breads, mini (Main)
4 handfuls	Rocket, or mixed salad leaves

Pumpkin seed salsa

1 ¼ cups	Pumpkin seeds (Main)
2	Roma tomatoes, cored
1	Red chilli, stem removed
3 Tbsp	Chives, chopped
3 Tbsp	Coriander, chopped

Tomato and avocado salsa

1	Garlic clove, finely chopped
1 Tbsp	Lemon juice, or lime
3 Tbsp	Olive oil
10	Cherry tomatoes, halved (Main)
1	Avocado, halved, stone removed, peeled and diced. (Main)

Directions

Pan fried lamb fillets

1. Heat a large frying pan over a medium-high heat. Rub the olive oil over the lamb fillets.
2. Place the lamb fillets in the hot frying pan and cook for 5 minutes, turning to brown on all sides. Transfer the lamb fillets to a plate, season with salt and freshly ground black pepper, loosely cover and leave to rest for at least 5 minutes
3. To serve, lightly toast the mini pita bread, spread with some pumpkin seed salsa,and place a handful of rocket leaves on each.
4. Slice the lamb fillets and place one sliced fillet on each of the mini pita bread, finishing with the tomato and avocado salsa.

Pumkin seed salsa

1. Heat a small frying pan over a medium-high heat. Add the pumpkin seeds and cook until lightly toasted, about 3 minutes.
2. Use a wooden spoon to move the pumpkin seeds around so they toast evenly. Place the pumpkin seeds in a food processor and process until smooth.
3. Place the frying pan back on the heat and add the tomatoes and chilli. Cook until charred all over, about 5-7 minutes.
4. Place in the food processor, with the pumpkin seeds, the herbs and salt to taste. Process until smooth.
5. Transfer to a bowl, cover and refrigerate if not using straight away. Keep any remaining pumpkin seed salsa well covered in the fridge.
6. Serve it with pita crisps or tortilla chips for dipping. Bring salsa back to room temperature before eating.

Tomato and avocado salsa

1. In a bowl, whisk together the garlic, lemon or lime juice and olive oil. Add the cherry tomatoes and diced avocado and lightly toss to combine.
2. Season to taste with salt and freshly ground black pepper.