eCook Meal
Lamb Rump & Lyonnaise Potatoes
with a carrot ribbon salad & Italian-style hard cheese
Tender, perfectly seared lamb is basted in butter & a NOMU rub, and paired with classic, crisp Lyonnaise potatoes & golden onions. Sided with a vibrant, fresh salad featuring crunchy carrot & tangy sun-dried tomatoes, tossed in a zesty Dijon dressing and finished with Italian-style hard cheese.
Serving guide
Choose your portion size.
BOIL THE TATOES
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
DRESS THE SALAD
In a small bowl, combine the dijon dressing, a drizzle of olive oil, and seasoning. Toss through the Carrot, the sun-dried tomatoes, the parsley, and the ½ the hard cheese. Set aside.
FRY THE SPUDS
When the potatoes are cooked, place a pan to medium-high heat with a drizzle of olive oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
SEAR THE LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. 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 and NOMU rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
GRAB THE PLATES
Plate up the tender lamb slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
BOIL THE TATOES
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
DRESS THE SALAD
In a small bowl, combine the dijon dressing, a drizzle of olive oil, and seasoning. Toss through the Carrot, the sun-dried tomatoes, the parsley, and the ½ the hard cheese. Set aside.
FRY THE SPUDS
When the potatoes are cooked, place a pan to medium-high heat with a drizzle of olive oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
SEAR THE LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. 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 and NOMU rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
GRAB THE PLATES
Plate up the tender lamb slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
BOIL THE TATOES
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 5-6 minutes. Drain and set aside.
DRESS THE SALAD
In a small bowl, combine the dijon dressing, a drizzle of olive oil, and seasoning. Toss through the Carrot, the sun-dried tomatoes, the parsley, and the ½ the hard cheese. Set aside.
FRY THE SPUDS
When the potatoes are cooked, place a pan to medium-high heat with a drizzle of olive oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 5-6 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
SEAR THE LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. 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 and NOMU rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
GRAB THE PLATES
Plate up the tender lamb slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
BOIL THE TATOES
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 5-6 minutes. Drain and set aside.
DRESS THE SALAD
In a small bowl, combine the dijon dressing, a drizzle of olive oil, and seasoning. Toss through the Carrot, the sun-dried tomatoes, the parsley, and the ½ the hard cheese. Set aside.
FRY THE SPUDS
When the potatoes are cooked, place a pan to medium-high heat with a drizzle of olive oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 5-6 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
SEAR THE LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. 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 and NOMU rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
GRAB THE PLATES
Plate up the tender lamb slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R104.88
for 4 servings · R26.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 5% of packR2.67
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Italian-style Hard Cheese needs 80 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 31% of packR21.54
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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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
Not in the Woolies basket — source these elsewhere:
- Free-range De-boned Lamb Leg
- Dijon Dressing
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Rump & Lyonnaise Potatoes?
The preparation time for Lamb Rump & Lyonnaise Potatoes with a carrot ribbon salad & Italian-style hard cheese is between 25 and 45 minutes.
What is the total time required to make Lamb Rump & Lyonnaise Potatoes with a carrot ribbon salad & Italian-style hard cheese?
The total time required to make Lamb Rump & Lyonnaise Potatoes with a carrot ribbon salad & Italian-style hard cheese is between 40 and 60 minutes.
How many servings does Lamb Rump & Lyonnaise Potatoes provide?
4 servings
What are the main ingredients in Lamb Rump & Lyonnaise Potatoes?
Baby Potatoes, Carrot, Dijon Dressing, Free-Range De-boned Lamb Leg, Fresh Parsley, Italian-style Hard Cheese, NOMU One For All Rub, Onion, Onions, Sun-dried Tomatoes
What is the nutritional information of Lamb Rump & Lyonnaise Potatoes?
Calories: 859, Carbs: 74 grams, Fat: grams, Protein: 42.8 grams, Sugar: 24.6 grams, Salt: 615 grams
How do I prepare Lamb Rump & Lyonnaise Potatoes?
GRAB THE PLATES: Plate up the tender lamb slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef! SEAR THE LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. 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 and NOMU rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. FRY THE SPUDS: When the potatoes are cooked, place a pan to medium-high heat with a drizzle of olive oil and a knob of butter. When hot, fry ½ the boiled potatoes and the onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally). DRESS THE SALAD: In a small bowl, combine the dijon dressing, a drizzle of olive oil, and seasoning. Toss through the carrot, the sun-dried tomatoes, the parsley, and the ½ the hard cheese. Set aside. BOIL THE TATOES: Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
What should be prepared from my kitchen to make Lamb Rump & Lyonnaise Potatoes?
Baby Potatoes, Carrot, Dijon Dressing, Free-Range De-boned Lamb Leg, Fresh Parsley, Italian-style Hard Cheese, NOMU One For All Rub, Onion, Onions, Sun-dried Tomatoes
How many calories does Lamb Rump & Lyonnaise Potatoes have?
859 calories
How much fat content does Lamb Rump & Lyonnaise Potatoes have?
grams