Ron provides the reader with a deep dive into the differences, characteristics and distinctions between the models, as well as the commonalities of styling and usability.
TV personality Sally Jenyns aboard the Riviera 585 SUV.
TV personality Sally Jenyns has created a fantastic series of recipes exclusively for Riviera owners. In this edition of Experience Magazine, we feature BBQ Lamb Cutlets, Spiced Pumpkin and Tzatziki with a vibrant salad, that are easy to prepare and cook aboard and full of amazing flavours.
If you are looking to create a lunch or dinner aboard, this flavourful recipe is sure to be a favourite with your family and friends.
You may be familiar with Sally from our Festival of Boating hosted by Riviera at the Sanctuary Cove International Boat Show each year. Sally was also a familiar face on television in Australia as Channel 7’s long-time cooking presenter on Creek to Coast. Sally shares our passion for boating, fishing, and the finer things in life.
And the alfresco deck on the Riviera 585 SUV really is the perfect location to enjoy a long lunch or dinner. With the galley forward and the barbeque aft in the cockpit, and with fresh air and beautiful views surrounding you, there is no finer place to relax or entertain. You will love these lamb cutlets, the star of the recipe, and the flavour-packed pumpkin, tzatziki and bright salad.
This is the Riviera life. Enjoy!
Watch this video and discover how easy it is to make Sally Jenyns’ BBQ Lamb Cutlets, Spiced Pumpkin and Tzatziki.
BBQ LAMB CUTLETS, SPICED PUMPKIN AND TZATZIKI (Serves 4)
Ingredients
1 kg butternut pumpkin, skin on, 1-2cm slices
8 lamb cutlets, trimmed
3 tbsp light oil
1 tsp sea salt
1 tsp ground coriander
1 tsp ground cinnamon
3 tsp ground cumin
To serve:
200 gm tub tzatziki
2 tbsp pomegranate molasses
1 lemon, juiced
Chopped flat leaf parsley
2 tbsp pistachios, roasted, roughly chopped
Pomegranate seeds (if in season), substitute sliced red grapes
Mixed salad leaves
Enjoy!
Method:
Blanch pumpkin slices in simmering water for 5 mins, drain and pat dry.
Combine oil and spices in a large bowl. Toss pumpkin in spiced oil.
Barbeque pumpkin slices, turning frequently, until tender and lightly charred.
Toss lamb cutlets in remaining spiced oil and barbeque until cooked to your preference.
Remove pumpkin and lamb to a plate, cover with foil and rest for 5 mins.
Spread tzatziki over the base of a serving platter. Scatter with salad leaves.
Arrange pumpkin and lamb on platter, and squeeze over lemon juice.
Scatter over chopped parsley, pistachios and pomegranate seeds/sliced grapes.
Drizzle with pomegranate molasses to serve.
Revisit the past recipes in our “Sally in the galley” series
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