Cellar Door and Farm Shop
Open Seven Days 9:30 – 4:00pm
No BYO

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Smoked lamb cutlets served on a potato and 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 ‘dollop’ of jam or chutney on the side.

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  • Such a peaceful morning, turning into a gorgeous day.
  • Our veggies were a little cold this morning. #snapfrozen
  • Our future is before us. 🍇 ⠀
No Black Friday around here.
  • Loving our clear sunny days.
  • Nothing better than a rack of smoked lamb on a cold day.
  • Our vines are having a rest, though our cellar door is full of wine for tasting. 🍷 ⠀
Open everyday 9.30am till 4pm.

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  • Edie’s 1st birthday 🎂 such a lovely year with the little miss.
  • A crispy start on the farm this morning.
  • With the vineyard winding down for another year it’s time for some farm work; replacing a 1950s fence with this killer view/ slope
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