Smokehouse Restaurant

Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.

Thursday to Sunday, 2 and 3 course lunch from 11.45am

Cellar Door and Farm Shop

Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Smoked Lamb Cutlets served on a Potato & Celeriac Mash with Lynwood Chilli Tomato Jam

Serves 4

Ingredients

12 smoked lamb cutlets
2 celeriac bulbs
6 med size Desiree potatoes
1 litre milk
1 clove garlic
Salt and pepper
50g butter
Lynwood chilli tomato jam or your favourite chutney

Method

Peel potato and celeriac and cut into even size pieces.
Place into a large pot and add garlic clove, milk (and water if necessary) to cover potatoes and celeriac.
Bring to boil and simmer rapidly until cooked. Drain thoroughly. In a food processor, blend cooked potatoes and celeriac with butter and seasoning to taste. Panfry smoked lamb cutlets for 4-5 mins on each side until lightly browned. Serve on a celeriac mash with a β€˜dollop’ of jam or chutney on the side.

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