onislandtime.flindersisland
Yakkalla Rack of Lamb
Couldn't load pickup availability
Yakkalla rack of lamb
On Island Time’s meals have been specially curated by our team for you to enjoy in your bespoke accommodation or at home. These meals showcase island ingredients, are generous in size and our easy step by step instructional cards make preparation easy. We recommend serving these meals in a large dish or pan that can be placed on a table to share. We suggest ordering 2-3 types of meals for one dinner so you can experience the variety of island inspired flavours.
What you get
Rack of lamb, herb marinade, green olive salsa, Moroccan rice, pickles, Greek yogurt, lemon, green vegetables.
This is a Flinders Island local meat, from 8km up the road from us!
Instructions
Take lamb out of fridge, cut into cutlets and massage marinade into the cutlets. Leave for 30 minutes to come to room temperature.
Cook Moroccan rice to packet instructions, this takes about 20 minutes.
Steam or grill vegetable to your liking this will take between 10-20mins depending on your chosen method.
Heat a griddle pan or bbq until smoking hot. Cook lamb on high heat for a couple of minutes either side for a pink result, cook longer to your liking. Leave to rest in a warm place.
Lay the lamb cutlets on top of the Moroccan rice topped with the green olive salsa, pickles and greek yogurt and a squeeze of lemon. Season vegetables to serve.
Tip
Tastes even better cooked over fire
Wine pairing suggestions;
Havilah, Chardonnay
Las Vino, Granite Granache
Note: we freeze our fish and meat to ensure the highest quality of freshness and shelf life. All products are cryovaced and frozen as soon as they are processed by our team at the Wharf. Once defrosted in the refrigerator we suggest fish and crayfish should be eaten within 3 days and red meat within 5 days. Please do not refreeze products once thawed.
