We sourced many of the goodies for this recipe from the folks at Farmhouse, our favourite online grocery store for fresh, local, seasonal produce and small goods (AND 90% of your spend goes directly to the farmers and producers – talk about guilt free online shopping!) You can easily register for your free Farmhouse account here to receive gourmet goodies right to your door. 
Black Garlic Lamb
Ingredients:
8 lamb cutlets
3 cloves black garlic
½ cup almond meal
Good pinch salt & pepper
Vino Cotto to drizzle
Sea Parsley (optional)
1 tbs olive oil
Serve with rocket pesto or tomato & sultana chutney
Method:
Preheat oven to 200C. Line a baking tray with baking paper.
Place the almond meal, salt & pepper in a bowl.
Peel garlic, take lamb cutlets and rub both sides with the black garlic to form a thin, paste-like layer then place cutlets into the almond meal and coat both sides.
Heat a large frying pan on med-high heat.
Add the oil and allow to heat.
Place the cutlets in, gently searing on each side for 2 mins.
Remove cutlets from the pan and place on the baking paper lined tray.
Cook in the oven for 5 mins then allow to rest for 5 mins before serving.
Drizzle with vino cotto and garnish with sea parsley. Serve with rocket pesto or tomato & sultana chutney. 
Truffle Garlic Mushrooms
Ingredients:
400g mixed mushrooms
2 cloves black garlic
2 tbs verjuice
4 tbs butter
1 tbs olive oil
Shaved truffle or truffle oil (optional) 
Method:
Heat a large frypan over a medium heat. Add a splash of olive oil to pan.
When oil is heated, add black garlic stir until warm. Add butter to pan and when melted, add the mushrooms.
Allow to cook for 2 mins, stirring occasionally.
Add verjuice and stir through. Cook for another minute then remove from heat.
Keeping the G&G up to date with all the latest tasty tidbits requires a lot of double lattes and espresso martinis, so we occasionally need to give out some sponsored love. But rest assured that we only work with businesses that we think are really nifty, as the sponsor for this post is!
