A recipe from our chef mates Nathan and Eileen Booth at Burnt Ends Smoking Co. It's one of our favourite spots in Margaret River so we were thrilled when they agreed to create some homestyle recipes to go with our lamb boxes.
Serves 4
Ingredients
12 Lamb Cutlets
2 zucchinis cut in half, then into wedges
1 medium eggplant, cut into 8 wedges
1 red onion, cut into 8 wedges
200 g cherry tomatoes
1 head of garlic, halved
2 red long chillies
2 green long chillies
1 bunch flat leaf parsley
Rind and juice of one lemon
100 ml olive oil
2 sprigs of rosemary stripped.
Method
Preheat oven to 200 degrees.
Place zucchinis, eggplant, red onion, chillies and garlic on a lined baking tray and drizzle with olive oil and a pinch of salt and pepper. Place in oven for 20mins then add cherry tomatoes and roast for a further 5mins. Remove and set aside.
Heat a non-stick frying pan or barbeque on high heat. Season lamb cutlets with salt and pepper and cook for 3 mins each side. Remove to rest for 2 mins.
For the Gremolata, roughly chop parsley. Place in a bowl and mix with lemon, olive oil and season with salt and pepper.
Place all roast vegetables on a serving dish, arrange cutlets and dress with gremolata and rosemary leaves.
Marybrook Premium Produce Lamb Boxes
Released monthly, Marybrook Premium Produce Lamb Boxes are filled with award winning, 100% grass fed, grain free lamb produced by Tony Passamai and Marissa Taylor in the Margaret River Region. Available as bulk 9-18 kg meat boxes with a selection of lamb cuts; sized for small and large households, they're easy to store in a standard freezer. Order online for Margaret River or Farmers Market pickup or home delivery on our Busselton, Bunbury, Mandurah, Peel and Perth route. Order early to avoid disappointment.
Marybrook Premium Produce was named National Gold Medallist and State Winner at the Delicious Produce Awards. Our meat is tender, full of flavour and raised with a focus on sustainability and wellbeing.
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