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Lamb and Marinade

BBQ Demi-Glace

  • Knorr BBQ Sauce 300 ml
  • Hot Water 1 l

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 Smokey 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.
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