TO SERVE

Port Douglas & Mossman Gazette - - DINE OUT -

Seal lamb chops on char­grill, fin­ish in oven cook to medium rare, cook off sweet potato chips and sea­son with salt and cumin. Place a quinell of pea mash on serv­ing plate. Ar­range lamb chops neatly and driz­zle salea verde over lamb chops. Have a ramekin of hom­mus to dip chips in.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.