Lamb Fillet with Papaya and Mushroom Salad

Rinse the lamb fillets (thaw, if using frozen) and pat dry. Season with salt and pepper.

For the salad, rinse the bell peppers, cut in half, remove seeds and ribs, and finely chop. Trim the arugula, rinse and shake dry. Trim and cut the mushrooms in slices. Cut the papaya in half, remove the seeds, peel and cut the flesh into pieces.

Heat 2 tablespoons olive oil in a pan and fry the lamb fillets for around 4-5 minutes. Remove the fried lamb fillets from the pan. Pour the balsamic vinegar into the pan drippings, stir in the remaining olive oil and season with salt and pepper to prepare the dressing.

Cut the lamb fillets in slices and serve with the prepared salad ingredients on plates. Pour the balsamic vinegar dressing over and serve.