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For the Rub:

For the Gravy:

  • Onions (roughly chopped) 30 g
  • 5g Cinnamon (ground)
  • Water 500 ml
  • 120ml Cola Tonic
  • Butter 30 g
  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.
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