Thursday, March 22, 2012

Lamb Cutlets with Horseradish Potatoes

This meal is really simple and really good. I went to the library instead of the world wide web to find this recipe. I flipped real pages and checked out the library with my library card at the Surry Hills Library. Nerd alert.

1 kg/2.2 pounds baby potatoes
1 clove garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons horseradish cream
50g rocket/arugula leaves
salt & pepper
125 g lamb cutlets (we had 2 each)
4 slices of bacon
4 sprigs of rosemary

Place the potatoes in a large saucepan of salted cold water and bring to a boil. Cook for 18-20 minutes until tender. Drain. Return to the pan and lightly crush. Add the garlic, lemon rind, and juice, olive oil, horseradish, salt & pepper and set aside. Wrap each lamb cutlet with a rasher of bacon and secure with rosemary. Heat a large frying pan over high heat and cook for 4 minutes each side for medium or until cooked to your liking. Serve the lamb with the crushed potatoes over rocket. We obviously had green beans too, but those were leftovers.
I found this recipe in the Donna Hay Magazine: Issue 54, December/January 2011.

E: 5 - tying rosemary? not easy.
A: 8
T: 10 - dinner was ready in 30 minutes
HH: 10 - Eliott claimed this meal as "restaurant quality"

Thursday, March 8, 2012


One Saturday morning, the weather was absolutely perfect, so we decided to get brunch together.

Our pick was fouratefive which is located at 485 Crown Street (clever, huh?)

This little hot spot in Surry Hills is only a few steps from our apartment. We finally made it over there to see what the fuss was all about. Now, we know.

My stomach was growling intensely as I waited 30 minutes for our name to be called. It's worth the wait.

We ordered flat whites.

My brunch consisted of free range eggs served fried with organic sourdough bread and smoked salmon. Eliott ordered free range eggs served fried with organic sourdough bread and avocado.

If you come visit us, I'll take you here.