Serves 4

12 Hawke’s Bay Natural Lamb leg or loin chops

• Salad greens
• Fresh mint
• Tomatoes
• 4 medium potatoes
• A dash of truffle oil
• 1 tbsp cream
• Olive oil
• Scallions

For lunch – Grill chops on high heat for 3-5 minutes each side. Serve over salad greens with fresh chopped mint.

For dinner – Grill chops on high heat for 3-5 minutes each side. Lightly saute´ scallions. Cook, then mash potatoes with truffle oil and cream. Swirl in bottom of plate and drizzle with olive oil. Arrange chops and scallions over mash. .

Serves 4

2 racks of Frenched Hawke’s Bay Natural Lamb

• 4 tbsp parsley, fresh
• 1 tsp thyme, dried
• 2 large cloves garlic, minced
• 2 tbsp olive oil, extra virgin
• 1 cup breadcrumbs, fresh
• 2 tbsp dijon mustard
• Salt and pepper

Mix parsley, thyme, garlic, olive oil and breadcrumbs in a bowl. Season lamb with salt and pepper. Brush the meat side of rack with mustard and press on breadcrumb mixture.

Bake at 450°f for 15 minutes. If necessary, grill for approx. 5 minutes to brown before serving.

Serve with favourite seasonal vegetables.