Trust the FED. Chef - Nick's dish of the week

Our Specials change out weekly 

Nicks dish is for delivery Thursday 12th and Sunday 15th December

Aromatic lamb with tabbouleh and chilli coconut tzatziki

Around the world on a plate. Lamb shoulder marinated in sherry, paprika and garlic, chargrilled. Served with a parsley and quinoa tabbouleh and dressed with a minted, chilli tzatziki.  Packed full of flavour, this is a dish for culinary travel seekers.


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GF
DF
- +
$18.00

Lamb leg, coconut cream, cucumber, mint, chilli, quinoa, carrot, red onion, parsley, spring onion, almonds, garlic, thyme, red wine, smoked paprika, bay leaves

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.

Oven

Preheat oven to 180°C. Remove lid and cover with a heat proof tray or foil. Heat for 12 to 15 minutes until piping hot. Drizzle tzatziki over lamb.

Microwave (recommended)

Remove lid and cover. Heat for 3-4 minutes until piping hot. Drizzle tzatziki over lamb.

If eating from frozen, for best results defrost thoroughly first
and follow same instructions.

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