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  • 120g Lamb leg steaks 10.0 x
  • 100g Turkish bread rolls, toasted 10.0 x
  • Mixed leaf lettuce 200.0 g
  • Cucumber, peeled into ribbons 500.0 g
  1. Jam

    • Sauté onions with a little oil in a pan. Once just coloured add in KNORR Thai Sweet Chili Jam, sugar and white wine. Stir through and simmer until thick.
    • Remove from heat and stir through mint.
  2. Filling

    • Grill lamb steaks until medium rare and set aside to rest.
    • Toast Turkish buns and load with mixed leaf, then lamb, jam and cucumber ribbons. Top with the lid and serve.
  3. To Serve

    • Chips or wedges.