eCook Meal
Middle Eastern Lamb Leg
with roasted beetroot & tzatziki
Tender, deboned lamb leg is seared in warming Middle Eastern spice until beautifully browned, resting alongside a vibrant tray-roast of beetroot, onion, crispy chickpeas and kale. Cool, creamy tzatziki is dolloped generously over the top, balancing the earthy spice with a fresh, tangy finish. Simple, spiced, and seriously good, Chef!
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Beetroot and onion on a roasting tray. Coat in oil and ½ of the Middle Eastern seasoning. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Chickpeas
Coat the Chickpeas with oil and season. When the roast has been in for 15-20 minutes, scatter the chickpeas over and roast for the remaining time until crispy.
Kale
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the roast has 6-8 minutes to go, scatter over the kale and roast for the remaining time until crispy.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the remaining Middle Eastern Seasoning. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices (to taste).
TIME TO FEAST
Dish up the roast, side with the lamb slices, and finish with dollops of the Tzatziki. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot and onion on a roasting tray. Coat in oil and ½ of the Middle Eastern seasoning. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Chickpeas
Coat the Chickpeas with oil and season. When the roast has been in for 15-20 minutes, scatter the chickpeas over and roast for the remaining time until crispy.
Kale
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the roast has 6-8 minutes to go, scatter over the kale and roast for the remaining time until crispy.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the remaining Middle Eastern Seasoning. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices (to taste).
TIME TO FEAST
Dish up the roast, side with the lamb slices, and finish with dollops of the Tzatziki. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot and onions on a roasting tray. Coat in oil and ½ of the Middle Eastern Seasoning. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
Chickpeas
Coat the Chickpeas with oil and season. When the roast has been in for 20-25 minutes, scatter the chickpeas over and roast for the remaining time until crispy.
Kale
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the roast has 8-10 minutes to go, scatter over the kale and roast for the remaining time until crispy.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the remaining Middle Eastern Seasoning. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices (to taste).
TIME TO FEAST
Dish up the roast, side with the lamb slices, and finish with dollops of the Tzatziki. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot and onions on a roasting tray. Coat in oil and ½ of the Middle Eastern seasoning. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
Chickpeas
Coat the Chickpeas with oil and season. When the roast has been in for 20-25 minutes, scatter the chickpeas over and roast for the remaining time until crispy.
Kale
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the roast has 8-10 minutes to go, scatter over the kale and roast for the remaining time until crispy.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the remaining Middle Eastern seasoning. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices (to taste).
TIME TO FEAST
Dish up the roast, side with the lamb slices, and finish with dollops of the Tzatziki. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R96.27
for 4 servings · R24.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tzatziki needs 200 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R49.99 · 27% of packR13.33
Not in the Woolies basket — source these elsewhere:
- Middle Eastern Seasoning
- Free-range De-boned Lamb Leg
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Middle Eastern Lamb Leg?
The preparation time for Middle Eastern Lamb Leg with roasted beetroot & tzatziki is between 25 and 45 minutes.
What is the total time required to make Middle Eastern Lamb Leg with roasted beetroot & tzatziki?
The total time required to make Middle Eastern Lamb Leg with roasted beetroot & tzatziki is between 40 and 60 minutes.
How many servings does Middle Eastern Lamb Leg provide?
4 servings
What are the main ingredients in Middle Eastern Lamb Leg?
Beetroot, Chickpeas, Free-Range De-boned Lamb Leg, Kale, Middle Eastern Seasoning, Onion, Onions, Tzatziki
What is the nutritional information of Middle Eastern Lamb Leg?
Calories: 821, Carbs: 55 grams, Fat: grams, Protein: 49.4 grams, Sugar: 15.3 grams, Salt: 519 grams
How do I prepare Middle Eastern Lamb Leg?
TIME TO FEAST: Dish up the roast, side with the lamb slices, and finish with dollops of the tzatziki. Enjoy, Chef! LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the remaining Middle Eastern Seasoning. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices (to taste). KALE: Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. When the roast has 6-8 minutes to go, scatter over the kale and roast for the remaining time until crispy. CHICKPEAS: Coat the chickpeas with oil and season. When the roast has been in for 15-20 minutes, scatter the chickpeas over and roast for the remaining time until crispy. ROAST: Preheat the oven to 200°C. Spread the beetroot and onion on a roasting tray. Coat in oil and ½ of the Middle Eastern seasoning. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Middle Eastern Lamb Leg?
Beetroot, Chickpeas, Free-Range De-boned Lamb Leg, Kale, Middle Eastern Seasoning, Onion, Onions, Tzatziki
How many calories does Middle Eastern Lamb Leg have?
821 calories
How much fat content does Middle Eastern Lamb Leg have?
grams