Menu
Chef Reward Points

I work at ...

Continue

We are tailoring content specific to your business.

Ingredients

+

For the Rub:

  • Robertsons Barbecue Spice
    Robertsons Barbecue Spice
    15 g
    Added to cart: Robertsons Barbecue Spice
  • Sugar, Brown 5 g
  • Robertsons Mixed Herbs
    Robertsons Mixed Herbs
    1 g
    Added to cart: Robertsons Mixed Herbs
  • Oil 30 ml
  • 5g Coasre Salt
  • 1kg Lamb

For the Gravy:

  • Onions (roughly chopped) 30 g
  • 5g Cinnamon (ground)
  • Knorr Jus
    Knorr Jus
    75 g
    Added to cart: Knorr Jus
  • Water 500 ml
  • 120ml Cola Tonic
  • Butter 30 g

Preparation

  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 Gravy:

    • In a saucepan, heat the butter, and sauté the onions until soft and translucent. Reduce the heat, add the cinnamon,and cook for 1 minute or until fragrant.
    • Mix in the Knorr Jus powder, whisk well, then add the water and bring to the boil. Simmer for 2 minutes.
    • Add the cola tonic, and cook for another minute and serve.
  3. Chef’s Tip:

    • Dried Mint can be used instead of Mixed Herbs.