Macadamia Gazpacho with Lamb Cutlets by ben milbourne
Gather the family and enjoy this sweet and creamy Macadamia Gazpacho served with lamb backstraps, perfect for warm weather get togethers
Ingredients
- ½ Cup macadamias
- ½ Cup verjuice
- 2 Tbsp Pukara Truffle Oil
- 6 brussel sprouts, chopped
- 1 gem lettuce, chopped
- 1 shallot, chopped
- 1 lamb backstrap
- 1 Knob Ashgrove Butter
- 2 Sprigs thyme
- 2 Cloves garlic
- 1 Drizzle Pukara Olive Oil
- 1 Pinch Tasman Sea Salt
Method
- Add macadamias into a jug with verjuice and truffle oil and blitz together with a hand blender until it's a smooth consistency.
- Add brussel sprouts, lettuce and shallot into a hot pan with lamb backstrap, butter, thyme, garlic and oil and cook for approx 5 minutes whilst scooping melted butter from pan over backstrap.
- After 5 minutes, remove steak from pan and sit to rest.
- After a few minutes plate up steak salt, a side of charred vegetables and a drizzle of macadamia over the top.
Tags: Recipes , Beef & Lamb
