Peppered Lamb And Artichoke Salad

• 2 tbsp cracked black pepper
• 2 tsp sea salt flakes
• 1 1/3 lbs lamb loin
• 2 tbsp extra virgin olive oil
• 3.5 oz arugula
• 4 None marinated artichokes with stems, drained, halved lengthways
• 2.5 oz marinated red peppers, sliced thickly
• 3 oz kalamata olives
• 1 cup parsley, stems removed
• 1 tbsp balsamic glaze

1. Combine pepper and salt in a large bowl. Add lamb and toss to coat.
2. Heat half the olive oil in a large frying pan. Add lamb and cook until browned on both sides and cooked to desired doneness. Remove from pan, cover and stand for 5 mins. Slice thinly.
3. Arrange arugula, artichokes, peppers, lamb, olives and parsley on plates. Drizzle with the remaining oil and balsamic glaze.

black pepper, salt, lamb loin, extra virgin olive oil, arugula, artichokes, red peppers, olives, parsley, balsamic glaze

Taken from recipes-plus.com/api/v2.0/recipes/27253 (may not work)