Fresh Provisions

"At Fresh Provisions we are passionate about supplying local fresh produce that meets our customers dietary and ethical food requirements. Dirty Clean Food offers a premium 100% grass-fed beef and lamb that is ethically raised and locally sourced and our customers love it!" Tom Katselas

Short Order Burger Co.

"Quality and provenance is paramount when selecting the ingredients to include in our burgers. DCF provides us with premium 100% grass-fed beef that is ethically raised and locally sourced." Simon Kony, Owner

Peaches Fresh Food

"At Peaches Fresh Food we offer a huge range of the freshest and best produce in WA. What we love about Dirty Clean Food is their regenerative story, supplying us with grass-fed meat of the highest quality whilst taking care of the land for future generations." Nadia Di Tullio


We are thrilled to be supplying some of the best chefs and independent retailers in WA. We would love you to support them, secure in the knowledge that the beef and lamb you are served is ethically raised and grown by farmers committed to regenerating the world...and it tastes fantastic!

Mint Crusted Rack of Lamb



  • 2 racks of Dirty Clean Food lamb
  • salt and pepper to taste
  • 1 tsp vegetable oil for searing meat
For the crumbs:
  • 1 cup mint leaves, blanched, squeezed dry
  • 2 cloves garlic, sliced
  • 2 tbsp olive oil
  • 1/2 cup plain breadcrumbs
  • cayenne, salt, and pepper to taste
  • 1 or 2 tbsp finely grated Parmigiano-Reggiano cheese
For the mustard mixture:
  • 1/4 cup regular or herb Dijon mustard
  • 2 tsp honey
For the honey vinaigrette:
  • 2 tsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp extra virgin olive oil 
  • 1 tsp Dijon mustard
  • salt and pepper to taste


Preheat oven to 200 degrees C. Line a baking sheet with foil.

Cook mint leaves in a pot of boiling water for about 10 seconds. Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry. 

Combine blanched mint with garlic, olive oil, breadcrumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.

Transfer mint mixture to a large bowl; stir in cheese, set aside.

Combine Dijon mustard and honey in a small bowl, set aside.

Combine vinaigrette ingredients in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set aside.

Slice slits between each bone of the lamb racks to assure the meat roasts evenly. Season each rack with salt and black pepper on all sides.

Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.

Transfer lamb racks to the foil-lined baking sheet. Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.

Bake in the preheated oven until browned on top and medium rare in the centre (approx 20 minutes). An instant-read thermometer inserted into the centre should read 52 to 54 degrees C. Evelyn cooked the rack above for 20-25 minutes without a thermometer. Depending how you like your lamb cooked, you may need more time added.

Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.


* Recipe courtesy of