Recipes - Your Regional Butcher

Ingredients

• 4 frenched Lamb cutlet racks (3 cutlets in each)
• ¼ cup fresh wholemeal breadcrumbs
• 1 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• 2 tsp fresh thyme leaves, finely chopped
• 3 cloves garlic, crushed
• 3 tsp pesto
• roasted vegetables like red onion wedges, zucchini and sweet potato to serve
• 400 g lean beef mince
• 1 clove garlic, crushed
• 2 slices thick white Italian-style bread, crusts removed
• ⅓ cup milk
• 1 tbsp extra virgin olive oil
• finely grated rind and juice of a lemon
• 1 cup grated Parmesan cheese
• chopped fresh basil
• char-grilled slices of Italian bread, rocket leaves, roasted capsicum to serve
• 150 g wedge blue cheese
• 400 g beef mince
• 1 clove crushed garlic
• 1 cup grated Parmesan
• chopped basil
• 2 slices thick white Italian-style bread (crusts removed)
• 1 tbsp olive oil
• 750 ml bottle of tomato pasta sauce
• 1 cup beef stock
• basil leaves
• 500 g pasta to serve