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cowra lamb cutlets with rosemary & black garlic powder

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. 

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Garlicious® Grown  139 Manar Rd Braidwood NSW 2622