Sydney Royal Fine Food Awards Dinner September 2016 - Executive chef Tim Brown served Breakout River Cowra lamb cutlets dusted with rosemary & black garlic powder and Murray River salt flakes - three gold medal winners in one dish
6 lamb cutlets
1 lemon - juiced
2 tab olive oil
Small bunch fresh rosemary
2 tsp Garlicious® Grown Rosemary & Black Garlic powder
1tsp Murray River salt flakes
250g kipfler potatoes - scrubbed - roast at 200 C for 30 mins
Marinate lamb in lemon juice and olive oil for 30 minutes. Char grill 3 minutes per side (or as done to your taste). Serve on platter with roasted kipflers and dust with Rosemary & Black Garlic powder and salt flakes. Finish with fresh chopped rosemary.
6 lamb cutlets
1 lemon - juiced
2 tab olive oil
Small bunch fresh rosemary
2 tsp Garlicious® Grown Rosemary & Black Garlic powder
1tsp Murray River salt flakes
250g kipfler potatoes - scrubbed - roast at 200 C for 30 mins
Marinate lamb in lemon juice and olive oil for 30 minutes. Char grill 3 minutes per side (or as done to your taste). Serve on platter with roasted kipflers and dust with Rosemary & Black Garlic powder and salt flakes. Finish with fresh chopped rosemary.
