Australian lamb cutlets with confit garlic and rosemary.
Packed with Chef Izu Ani's homemade rosemary and lemon salt, Dijon mustard, crushed mixed peppercorn and piment d'Espelette dressing.
Remove from vacuum bag and season the lamb cutlets with salt and pepper. Place on preheated grill (medium-high heat) and then grill on both sides for 5 -10 minutes. To finish, let the meat rest for 3 minutes before cutting and then season with rosemary salt.
3 chops, 320gr
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