Teriyaki Lamb Cutlets
Grilled glazed succulent lamb cutlets. Shut up and take my money!!
Casual Dining
Lamb
Main Meals
Local Favourites
Other Asian
Ingredients per serve
Teriyaki Lamb Cutlets
−
+
€0.0
Method
300g Lamb racks, trimmed
/x
10.0 x
0%
Petite onions
/g
300.0 g
0%
Petite carrots, peeled
/g
350.0 g
0%
Petite tomatoes
/g
600.0 g
0%
KNORR Rich Brown Gravy Gluten Free 2kg
/g
100.0 g
0%
KNORR Japanese Teriyaki Sauce GF 2.1 kg
/g
350.0 g
0%
/
Method
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300g Lamb racks, trimmed 10.0 x
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Petite onions 300.0 g
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Petite carrots, peeled 350.0 g
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Petite tomatoes 600.0 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.
