Teriyaki Lamb Cutlets
Grilled glazed succulent lamb cutlets. Shut up and take my money!!
Ingredients
Method
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300g Lamb racks, trimmed 10 x
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Petite onions 300 g
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Petite carrots, peeled 350 g
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Petite tomatoes 600 g
Preparation
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Method
- Season and roast lamb racks at 160 degree Celsius until cooked to your liking.
- Roast baby onions, carrots for 30 minutes, add tomatoes and roast for a further 15 minutes.
- Add 675ml water to saucepan and whisk in KNORR Rich Brown Gravy GF and bring to the boil. Add KNORR Japanese Teriyaki Sauce GF.
- Place vegetables on plate top with lamb and pour over teriyaki gravy.
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To Serve
- Serve with a side of sugar snap peas.
