INGREDIENTS:30 oz. lamb (loin, rump, topside or cutlets), 5 oz. per serving 8-12 ounces of reduced-salt feta cheese Potatoes: 6 or 12 small potatoes, washed (1 or 2 per serving) 2 tsp. chopped flat leaf parsley ½ cup extra virgin olive oil 1 small clove garlic, crushed as needed, ground pepper as needed, kosher salt Red Bell Pepper Mayonnaise: 1 medium-sized clove of garlic 1 large red bell pepper, roasted and skinned 1 small chili, seeds removed pinch of saffron threads 2 egg yolks ½ lemon, ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.