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!

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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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.