Ingredients

6 (500g) lamb fillets

¼ cup (60ml) olive oil

¼ cup (60ml) lemon juice

1 tablespoon cracked black pepper

2 cloves garlic, crushed

1 medium (200g) green capsicum, sliced

1 bunch (500g) English spinach, roughly chopped

150g snow peas, halved

1 tablespoon seeded mustard

1 cup (250ml) lite cream

Method

Cut lamb into thin strips. Combine lamb with 2 tablespoons of the oil, 2 tablespoons of the juice, black pepper and garlic in bowl; mix well. Cover, refrigerate at least 1 hour.

Heat remaining oil in wok or large pan, add lamb in batches, stir-fry until browned and tender, and remove. Add green capsicum, spinach and snow peas to wok, stir-fry until spinach is just wilted. Return lamb to wok with mustard, remaining juice and cream, simmer, uncovered, until thickened slightly.

For a great variation, substitute the green capsicum and English spinach for green beans, broccoli and zucchini.

You can also make more of the sauce part by adding a little stock.

Try it with a pinot noir

Serves 4