Ingredients
2 frenched racks lamb, (8 cutlets in each rack)4 roma tomatoes
balsamic vinegar, to drizzle
olive oil, to drizzle
2 bunch asparagus, trimmed
extra 1 tbsp olive oil
1 tbsp French mustard
1 clove garlic, crushed
1 tsp dried mint flakes
mashed potato to serve
Minted ricotta
150 g fresh ricotta
⅓ cup cream
⅓ cup finely chopped mint
Description
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