Method:
1 Preheat oven 200°C fan forced.
2 Pound the peppercorns and salt in a mortar and pestle until finely ground. Coat lamb with ground pepper.
3 Heat oil in a frying pan over high heat, cook lamb for 2 minutes each side to seal. Transfer pan to the oven, cook for a further 3-5 minutes for medium or until cooked to your liking.
4 Heat oil in a large frying pan over high heat, cook sweet potato for 2-3 minutes each side or until potato is tender. Combine parsley, dill, fetta and sweet potato in a bowl.
5 Process capsicum strips with 2 tablespoons of oil with a stick blender until smooth.
6 Serve salad, top with sliced lamb, and drizzle with capsicum oil.