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Lamb and Marinade:

  • Bamboo skewers, soaked 40 pc
  • Lamb fillet 1.6 kg
  • Black pepper, crushed 20 g
  • Lemon zest 10 g
  • Garlic 50 g
  • Sweet paprika 30 g
  • Oil 100 ml

BBQ Demi Glace:

Garnish:

  • Sweet potato 400 g
  1. Lamb and Marinade:

    • Clean and remove the excess fat off the lamb fillets and thread lengthways onto the skewers.
    • Combine the paprika, garlic, lemon rind, Knorr Aromat Seasoning, pepper and oil and add to the lamb fillets, allow to marinate over night.
  2. BBQ Demi Glace:

    • Simmer down Knorr Demi Glace by mixing with the water, finally add Knorr Hickory BBQ Sauce.
  3. Garnish:

    • Wash and peel the sweet potato, peel strips off the potato and lightly fry in preheated oil 140°C until crispy. Remove and drain on paper to remove excess oil.
    • Place on top or on the side of the skewers.