Recipe Created by NSW Regional National Finalists George Mirosevich & Liam Gray

Lamb Saddle, Parsnip Puree, Roasted Jerusalem Artichoke, Peas and Chive Oil
- 4 portions
Ingredients | Unit | Quantity |
Lamb Neck | Kg | 1.5 |
Lamb Saddle | Kg | 1.2 |
Butter | Kg | .500 |
Thyme | Bnh | 2 |
Garlic | Bulb | 1 |
Carrot | Ea | 1 |
Onion | Ea | 2 |
Parsnip | Ea | 4 |
Salt | Kg | .200 |
Kipfler potato | Kg | .800 |
Milk | Kg | .500 |
Peas | Kg | .500 |
Radish | Bnh | 1 |
CHEF Veal Stock | L | 2 |
Red Wine | L | .300 |
Rosemary | Bnh | 1 |
Wild Rice | Kg | .200 |
Sugar | Kg | .200 |
Vinegar | Kg | .200 |
Chervil | Bnh | 1 |
Star Anise | Kg | .010 |
Vegetable oil | Kg | .200 |