Inland Surf and Turf is exactly what it sounds like: beautiful lamb cutlets, fresh yabbies, local asparagus, Murray River truffle salt, and a quick hollandaise sauce to bring it all together.
No mucking around. No chef hat required. Just good local ingredients, cooked simply.
Everything on this plate — apart from the hollandaise — can be sourced from around our region, which is what makes it a ripper little dish for the Out and About Sunraysia Cook Ups page. It’s the sort of meal that looks a bit flash, but is actually quick enough to knock up at home, down the river, or on a camp BBQ if you’re organised.
What you’ll need
Lamb cutlets
Fresh yabbies, cooked and peeled
Local asparagus
Murray River truffle salt
Olive oil
Store-bought hollandaise sauce
A squeeze of lemon, optional
How to make it
Start with the lamb cutlets. Give them a light coat of olive oil, then season with a good sprinkle of Murray River truffle salt. Don’t go too mad — that salt has plenty of flavour and you want the lamb to shine.
Get a hot pan, BBQ plate, or grill going and cook the cutlets for a few minutes each side, depending on how you like them. A little bit pink in the middle is the sweet spot for me, but you do you.
While the lamb is resting, quickly cook the asparagus. You can do it in the same pan or on the BBQ plate with a little olive oil and another light sprinkle of truffle salt. Keep it simple — you still want a bit of crunch.
Once the asparagus is done, add your hollandaise sauce and peeled yabbies to the same pan and gently warm them through. Don’t flog the yabbies with too much heat or they’ll go tough. You’re just bringing everything together and letting that sauce pick up a bit of flavour from the pan.
To plate it up, lay down the asparagus, sit the lamb cutlets on top, then add the yabbies and spoon over that warm hollandaise. Finish with a tiny extra pinch of Murray River truffle salt if needed.
Paul’s Mildura note
This is a cracking little dish because it shows off what we’ve got around us — local lamb, local yabbies, local asparagus and that Murray River salt flavour that just screams Sunraysia.
It’s inland surf and turf, Mildura style. No ocean required.
And the best part? It looks like you’ve gone to a lot of effort, when really you’ve just let good local ingredients do the heavy lifting.
