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Teriyaki Lamb Cutlets

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

Teriyaki Lamb Cutlets – Recipe
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Method

Preparation

  1. 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.

  2. To Serve

    • Serve with a side of sugar snap peas.