Lamb Rosemary and Garlic little boys with kumara and balsamic onion mash

6 little boys Lamb, Rosemary & Garlic

• Balsamic onions
• 2 large onions
• 40ml balsamic vinegar
• 30gm brown sugar
• ¼ teaspoon thyme

In a small pot sweat onions until soft and a little colour. Add the brown sugar, thyme and balsamic and on a low heat cook until all liquid is evaporated.

Kumara mash

• 500gm kumara
• 40 ml olive oil
• Salt and pepper

Roast the kumara in the skin in the oven, once cooked peel and place in a pot, mash and add seasoning, olive oil and balsamic onions (keep hot).

Gently fry the litlle boys in a medium heat pan. Once just cooked place on kumara mash, serve with your favourite relish or mustard.

Jeremy’s Suggestions

Wrap these ‘little boys’ in folded filo pastry to make easy pre-dinner canapes for your guests.
Alternatively, serve them alongside a lamb cutlet to add extra variety to your main meal.
Or try them with mashed potato and mint sauce for a great Sunday dinner without the wait of a roast.

Jeremy’s Advice

little boys have been made with care. For best results cook them with the respect they deserve. No need to pierce the casings. Cook your little boys in a pan or grill using a medium heat for two – three minutes each side. Treat little boys like you would a quality steak, when ready they should spring back from a press test. Serve & enjoy.

Ingredients: Gluten Free

40% Duck meat, 40% Veal trim, 14.8% Pork fat, 5.2% dried ingredients including: salt, castor sugar, porcini powder, red wine, black pepper, garlic, parsley, Maltodextrine DE30 (1930) Oxy’ess U. Preservative 223 and antioxidant 319.
Note: Maltodextrine is actually a free flowing agent, natural sugar made from corn. Oxy’ess is a natural rosemary extract that inhibits micro growth, i.e it is a natural preservative.