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