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For the Rub:

For the Butterscotch

  • Water 80 ml
  • Sugar, Brown 150 g
  • Vanilla extract / essence 10 ml
  • Cream 80 ml
  • Butter 50 g

For the Roast Onion Gravy

  1. For 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 Butterscotch

    • Place all the ingredients in a saucepan, and stir over medium heat for 5 minutes or until well-combined.
    • Bring to the boil, then reduce the heat and simmer uncovered, stirring continuously for 5 minutes until the sauce thickens slightly. Remove and set aside.
  3. For the Roast Onion Gravy

    • In a saucepan, bring half of the water to the boil, then add the Robertsons Veggie Seasoning, Knorr Classic Roast Onion gravy powder and the rest of the water, whisking briskly.
    • Reduce the heat and simmer for 1 minute, then add the butterscotch and serve.
  4. Chef’s Tip:

    • Dried Mint can be used instead of Mixed Herbs.
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