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Seasoned Lamb Rack

Lamb Ingredients:
1 x Spring Lamb Rack
20 grm Whittington’s Lamb Seasoning
1 tbsp. olive oil
2 tbsp. fresh mint, finely chopped

Lamb Method:
Preheat oven to 200°. Trim the excess lamb fat off the lamb rack. Mix all other ingredients together. Cut between each chop almost all the way through. Place a small spoonful of mixture between each chop. Spread excess over the outside of the rack. Place in the oven and bake for 20 -30 minutes for medium rare or until cooked to your liking. Remove from oven and allow to stand, covered, in a warm place for 10 minutes. Meanwhile make a gravy with the pan juices. Serve with roast vegetables and gravy.

Gravy Ingredients:
2 tbsp. butter
2 tbsp. plain flour
Juice from roast

Gravy Method:
Melt the butter in a pan and then stir through the flour. Allow to cook for 5 minutes before slowly whisking in the roast juices. Add extra hot stock if too thick.

Serves: 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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Roasted Lamb Rack

 Ingredients: 
1 x Spring Lamb Rack
2 teaspoons Maille Wholegrain Dijon mustard
Salt and Pepper
1 tablespoon Olive Oil
 
Method:
Preheat oven to 200 degrees. Trim off excess lamb fat off the lamb rack. Season the lamb with salt and pepper and olive oil. Place in the oven and bake for 15 minutes. Remove from oven and spread the wholegrain mustard over the lamb. Return to the oven at 180 degrees for a further 30 minutes. Remove from the oven and allow to stand covered in a warm place for 10 minutes. Serve with roast vegetables.
  
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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