Lamb Leg Schnitzel, Char Grilled Tomato, Olives, Onion Jam Gravy

Name: Lamb Leg Schnitzel, Char Grilled Tomato, Olives, Onion Jam Gravy
Yield: 10
Ingredients: 10.0x 250g Lamb leg schnitzels; 200.0g Corn flour; 3.0x Eggs; 800.0g Polenta; 10.0x Tomatoes; 400.0g Red onions, sliced; 150.0g Sugar; 100.0ml Red wine vinegar; 1.0l Water; 100.0g KNORR Rich Brown Gravy Gluten Free 2kg; 400.0g Olives

Lamb Leg Schnitzel, Char Grilled Tomato, Olives, Onion Jam Gravy – Recipe

Give roast lamb a run for its money with this beauty. Your customers may never eat lamb as a roast again!

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Schnitzel

250g Lamb leg schnitzels 10.0 x
Corn flour 200.0 g
Eggs 3.0 x
Polenta 800.0 g

Tomato, Onion Jam Gravy

Tomatoes 10.0 x
Red onions, sliced 400.0 g
Sugar 150.0 g
Red wine vinegar 100.0 ml
Water 1.0 l
KNORR Rich Brown Gravy Gluten Free 2kg 100.0 g
KNORR Rich Brown Gravy Gluten Free 2kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

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Amazon AU

Unilever Food Solutions

Free Sample

To Serve

Olives 400.0 g

Other European

Australian

Lamb

Schnitzels

Casual Dining

Main Meals

Give roast lamb a run for its money with this beauty. Your customers may never eat lamb as a roast again!

...

Preparation

Schnitzel
- Prepare the lamb leg steak with a meat mallet.
- Crumb the lamb with the corn flour, eggs and then polenta.
- Fry until cooked through and golden. Drain.
Tomato, Onion Jam Gravy
- Quarter the tomatoes and lightly roast in the oven at 160 degree Celsius for 10 minutes. Turn off the oven and allow them to semi dry for an hour.
- Place the onion, sugar and vinegar in a pot and cook until the onions are soft and sticky.
- Add the water and the KNORR Gluten Free Rich Brown Gravy and whisk until boiling.
To Serve
- Serve the schnitzel with the tomato, onion jam gravy and olives. Garnish with micro herbs.