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Fo the Rub:

For the Gravy:

  • 20g Fresh Rosemary Sprigs
  • Water (hot) 500 ml
  • Castor sugar 50 g
  • Water 600 ml
  1. Fo the Rub:

    • Mix together all the ingredients until well-combined.
    • Seal the lamb cut, apply the rub and roast in a preheated oven at 180˚C for 30 minutes per kg (15 – 20 minutes extra for bone-in cuts).
  2. For the Gravy:

    • Preheat the oven to 100˚C.
    • Soak the rosemary in the 500 ml of hot water for 5 minutes and toss in the sugar until well-coated. Bake for 45 minutes in the oven. Allow to cool on a greaseproof sheet.
    • In a saucepan, bring the 600 ml of water to the boil and whisk in the Knorr Jus powder. Add the rosemary, and simmer for 10 minutes.
  3. Chef’s Tip

    • Dried Mint can be used instead of Mixed Herbs. You can reduce some wine or Port before adding the water and bringing it To the boil.
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