Knorr 8 lamb stock cubes
Gluten free. No added MSG. Free from artificial colours. No artificial preservatives. Suitable for a lactose free diet. Knorr Lamb Stock Cubes are made with carefully selected herbs and spices to enhance the natural flavour of your fresh ingredients. They are the secret seasoning that Michelin starred chef Marco Pierre White uses in his kitchen. Go to www.knorr.co.uk or www.knorr.ie for more of my recipes. For more information on GDAs visit www.whatsinsideguide.com
Salt, Vegetable Fats, Yeast Extract, Potato Starch, Lamb (4%), Sugar, Flavourings, Onion Powder, Colour (Plain Caramel), Spices (Garlic Powder, White Pepper, Parsley Roots, Turmeric, Celery Seeds), Herbs (Parsley, Rosemary), Maltodextrin, Dextrose
Preparation & Storage
- Directions: Place a cube in a jug. Add 450ml (3/4pt) of boiling water and stir to dissolve. Alternatively add whole cube directly to dishes as a seasoning. Marco Pierre White's Lamb Cutlets with Rosemary and Olives. Make a paste using a teaspoon of olive oil and 3/4 of a lamb cube. Rub over each side of 8 lamb cutlets to season. Heat 2 tablespoons of olive oil in a pan and add the cutlets fat side down. Cook for 3 minutes in the pan. Drain off the fat and cook for 2-3 minutes on each side. Remove lamb and leave to rest on a plate. Pour away the fat from the pan and on a very high heat add 350ml water plus the remaining 1/4 of the cube. Scrape any sediment from the pan and reduce the water by half. Add the juices from the rested cutlets, 10 thinly sliced black unpitted olives, one tablespoon of olive oil and one chopped sprig of rosemary. Serve juices over the cutlets with a green salad. Delicious.
Store in a cool, dry place