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Stuffed Lamb Cutlets

Ingredients:
1 tray of French lamb cutlets
1kg pack of bacon rashers
1kg green beans, washed & tops/tails removed
Juice of 2 lemons
Splash of extra virgin olive oil
Salt & pepper to taste

Stuffing
1 cup fresh breadcrumbs
½ cup parsley, chopped
2 teaspoons garlic, finely chopped
2 tablespoons butter, melted
Slash of extra virgin olive oil
Salt & pepper to taste

Method:
Mix all stuffing ingredients together in a bowl.
Press a spoonful of stuffing mix on the meat end of each lamb cutlet. Wrap a bacon rasher around each cutlet to secure the stuffing & fasten closed with a toothpick.
Lay cutlets on a lined baking tray & place into a moderate (180 degree) oven for 15 minutes.
Steam beans in the lemon juice for 3 minutes until tender. Season with oil, salt & pepper.
Serve cutlets with green beans & a side of boiled kipfler potatoes

Serves: 4

Note:  
For more recipes & cooking tips, please see Darryl or the 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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French Lamb Cutlets w/ Mango & Mint Salsa

Ingredients:
12 French lamb cutlets

Marinade:
1 bottle Ebisu Premium Sauce
1 teaspoon ginger finely chopped
1 teaspoon garlic finely chopped
Splash of Rice Brand oil
Mix all together and use on the cutlets.

Salsa:
½ cup finely chopped mint
3 mangoes dice finely
½ red onion chopped finely
½ lime squeezed
Salt and fresh cracked pepper
Blend all together and set aside (a minimum of an hour before serving.)

Method:
Marinate the cutlets for a minimum of one hour prior to cooking in the marinade mix. (ideal is 6 hours)
Cook the cutlets either on a BBQ, in a fry pan or a hot griddle till medium rare. (3 to 4 minutes either side) Rest on a warm plate. 
Serve on a large platter with the salsa in a bowl in the centre and the cutlets surrounding.  

Serves: 4-6

Note:  
For more recipes & cooking tips, please see Darryl or the 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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