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.
Left over lamb shoulder meat, discard bones
Left over roasted vegetables (carrots, onion, parsnip, potato, sweet potato)
3 sprigs rosemary stripped
150 g cherry tomatoes
Reserved juice from lamb shoulder tray
100 g panko breadcrumbs
1 clove garlic crushed
50 g grated parmesan
30 ml olive oil
Preheat oven to 180 degrees. Mix all lamb meat, vegetables, rosemary leaves and cherry tomatoes together in a bowl.
Place lamb juices in a small pot over medium heat and bring to the boil then remove. Place lamb and vegetable mixture into a medium baking dish and pour over lamb juices.
Mix breadcrumbs, garlic, parmesan and olive oil in a bowl with a pinch of salt and pepper. Spread breadcrumb mixture evenly over the lamb mixture.
Bake in the oven for 20 mins or until golden brown on top.
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.