Ingredients:

• 12- black peppercorns, coarsely ground
• 2 tbsp- Tomato puree
• 1 clove- garlic, minced
• 1 pinch- white Sugar
• 1 pinch- salt
• 1/2 kg- lamb filet
• 2 tbsp- Butter

Method:

1. In a small vessel combine the peppercorns, tomato puree, garlic, sugar and salt.
2. Add the lamb filet and coat well on all sides.
3. Prick lightly with a sharp fork.
4. Cover and marinate in the refrigerator for 1 hour.
5. Melt butter in a medium saucepan over medium high heat.
6. Place the lamb filet in the pan and saute for 6 to 8 minutes per side, or until cooked.
7. Serve with salad, tomatoes and French fries.

Recipe courtesy of Sify Bawarchi