WITH CAULIFLOWER PUREE
A great ‘show-off’ entrée or main but super easy. Serves 2.
I Rosemary sprig
1 Wattle Valley Cauliflower Dip with roast garlic, tahini and fresh chives
6 lamb cutlets
½ cup of Frozen Peas
Salt and Pepper
Put a small amount of water in a saucepan and bring to boil-Bring a grill or fry pan to medium heat-Drizzle a small amount of oil over the cutlets and season with salt and pepper and transfer to pan-When water boils add the peas-Arrange the Cauliflower Dip how you like on the plate. Get artistic!-When Lamb and peas are cooked add to plate and serve.