Salt, Sugar, Garlic (15%), Rice Flour, Onion, Basil (6%), Oregano (6%), Red Bell Pepper, Spices, Hydrolysed Vegetable Protein, Yeast Extract, Vegetable Oil, Acidity Regulator (296).
Packed in Australia from imported and Australian ingredients.
Servings per pack: 4 | Serving size 7.5g
Avg. Qty. Per Serve (powder) | Avg. Qty. Per 100g (powder) | Avg. Qty. Per 100g (prepare) | |
---|---|---|---|
Energy | 83 kJ (20 Cal) | 1110 kJ (266 Cal) | 3190 kJ (763 Cal) |
Protein | LESS THAN 1 g | 8.0 g | 49.9 g |
Fat, total | LESS THAN 1 g | 2.2 g | 51.0 g |
– Saturated Fat | LESS THAN 1 g | LESS THAN 1 g | 20.6 g |
Carbohydrate | 3.6 g | 47.9 g | 23.4 g |
– Sugars | 1.5 g | 20.5 g | 6.1 g |
Sodium | 694 mg | 9250 mg | 1160 mg |
Serves: 4 | Preparation Time: 15 minutes | Cooking Time: 45 minutes
Pre-heat oven to 220°C (200°C fan forced). Toss potatoes, onion, capsicum and feta onto a baking paper lined tray.
Drizzle over oil and sprinkle over ½ of the McCormick Tray Bake Recipe Base then roughly toss together.
Place lamb chops in a single layer on top of the vegetables and sprinkle remaining Tray Bake Recipe Base over the chops. Bake for 35-45 minutes or until potato is golden and lamb is cooked through. Before serving drizzle over lemon juice to taste and chopped parsley.
Flexible Tray Bake Tips:
Any allergen present in a McCormick product is labelled as required by regulation and industry standards.