Lamb Leg Schnitzel, Char Grilled Tomato, Olives, Onion Jam Gravy
Give roast lamb a run for its money with this beauty. Your customers may never eat lamb as a roast again!
Casual Dining
Lamb
Main Meals
Local Favourites
Other European
Ingredients per serve
Lamb Leg Schnitzel, Char Grilled Tomato, Olives, Onion Jam Gravy
−
+
€0.0
Schnitzel
250g Lamb leg schnitzels
/x
10.0 x
0%
Corn flour
/g
200.0 g
0%
Eggs
/x
3.0 x
0%
Polenta
/g
800.0 g
0%
Tomato, Onion Jam Gravy
Tomatoes
/x
10.0 x
0%
Red onions, sliced
/g
400.0 g
0%
Sugar
/g
150.0 g
0%
Red wine vinegar
/ml
100.0 ml
0%
Water
/l
1.0 l
0%
KNORR Rich Brown Gravy Gluten Free 2kg
/g
100.0 g
0%
To Serve
Olives
/g
400.0 g
0%
/
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
To Serve
-
Olives 400.0 g
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.
