Our NEW Native Bush Tomato Flavour Pearls are just stunning with juicy grilled Australian lamb.
The Flavour Pearls have a fresh tomato burst with flecks of sun dried Native Australian Bush Tomato throughout. Check out our simple recipe idea below…
What you will need…
- Lamb cutlets – allow 3 – 4 per person
- Vine ripened tomatoes – allow one large or 3-4 small per person
- Potatoes – around 200g per person
- Olive oil and salt & pepper
- Thyme or other herb for garnish….or not!
- Native Bush Tomato Flavour Pearls x 1 50g jar
your oven to 180C. Cut your potato into wedges. Toss them in a little olive oil and salt and pepper and bake for around 20 minutes or until golden on the outside and soft in the centre. You could even par boil the potatoes whole in plenty of salted water and just slice and grill them until golden.
Your roast tomatoes can go in now too, just pop them on a tray, drizzle with some olive oil and season well. (a little garlic oil with chopped thyme is nice if you want a little extra flavour). You will need to keep an eye on them, cook them until the skin is almost about to split…too long and they will be too mushy and fall apart.
your potato and tomatoes can be pre cooked and set aside to be warmed when you are ready to serve your meal…this makes it a little easier when you are entertaining!
Next get your pan, BBQ or grill plate nice and hot and sear the lamb cutlets until they are nicely coloured (season and oil before you cook) for a few minutes each side. Then set them aside to rest and let the juices settle. Our cutlets were quite big and juicy so we put them in the oven for a few minutes too – and we didn’t scrape the bones either…chewing on the bones is just too good!
Pop your potatoes and tomatoes back into the oven for a few minutes to warm through whilst the lamb is resting.
Plate up time……
Place your lamb cutlets on the plate with the potato wedges and tomato, then top with a generous scatter of Native Bush Tomato Flavour Pearls.
We enjoyed ours with a lovely Mornington Peninsula Pinot…cheers
Until next time
The Peninsula Larder Team