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Middle Eastern Marinated Lamb Chops

Ingredients:
1 tray lamb forequarter chops
250gm Natural Greek yoghurt
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground smokey paprika
Zest of 1 lemon
1 tsp salt
1 cup Chicken stock
½ cup fresh mint finely chopped
Extra Natural Greek Yoghurt for serving

Method:
Mix together the yoghurt, spices, salt and lemon zest in a large bowl. Pour half of the mixture into oven proof tray, lay chops on top, pour over remaining mixture, cover and leave to marinate for 1 hour, or preferably overnight. Place covered tray in oven at 220° for 45 minutes, uncover add chicken stock allow to simmer uncovered for a further 15 minutes. Top with Natural Greek Yoghurt and fresh mint on a bed of cous cous.

Serves: 4-6

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

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Marinated Lamb Chops

Ingredients:
4 large forequarter lamb chops
Plenty of salt & pepper
1 tblspn chopped, fresh rosemary or 1 tsp dried
4 garlic cloves, finely chopped
2 tblspns olive oil 

Method:
Season chops well on both sides with salt & pepper. Mix together rosemary, garlic and olive oil and rub this over the chops. Set aside for 1 hour or better still overnight.
Heat your oven to 200°, place chops in an oven-proof tray and bake for 15 – 20 minutes until cooked. Alternatively you can BBQ, panfry or grill them.
Serve with salad and your favourite style of potato.

Serves: 4

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

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Luscious Lamb Chops

Ingredients:
8 forequarter lamb chops
1½ tsp dried rosemary
1 brown onion, sliced
4 garlic cloves, finely chopped
Splash of extra virgin olive oil
Salt & pepper, to season

Method:
Preheat oven to 250 degrees. Season chops well on both sides with salt & pepper. Place chops in an oiled oven proof dish & drizzle with the olive oil.  Spread onion & garlic evenly over the chops & sprinkle with the rosemary.  Cover with alfoil & bake in the hot oven for 15 mins. Uncover chops & reduce oven temperature to 180 degrees.  Cook for a further 15 minutes. Serve with steamed potatoes and green beans

Serves: 4

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.

And if you love this recipe, share it with your friends & family using the social buttons below:

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