Teriyaki Lamb Cutlets

Name: Teriyaki Lamb Cutlets
Yield: 10
Ingredients: 10.0x 300g Lamb racks, trimmed; 300.0g Petite onions; 350.0g Petite carrots, peeled; 600.0g Petite tomatoes; 100.0g KNORR Rich Brown Gravy Gluten Free 2kg; 350.0g KNORR Japanese Teriyaki Sauce Gluten Free 2.1kg

Grilled glazed succulent lamb cutlets. Shut up and take my money!!

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Method

300g Lamb racks, trimmed 10.0 x
Petite onions 300.0 g
Petite carrots, peeled 350.0 g
Petite tomatoes 600.0 g
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

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
KNORR Japanese Teriyaki Sauce Gluten Free 2.1kg 350.0 g
KNORR Japanese Teriyaki Sauce Gluten Free 2.1kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample

Main Meals

Casual Dining

Lamb

Australian

Asian

Grilled glazed succulent lamb cutlets. Shut up and take my money!!

...

Preparation

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.
To Serve
- Serve with a side of sugar snap peas.