This tandoori-inspired dish brings on the spice and everything else that’s nice, starting with the garam masala-spiced lamb chop. Served with butter-coated & fresh parsley potatoes, a tangy sun-dried tomato, greens & almonds salad, with a zesty lemon-yoghurt to balance the heat.
Serving guide
Choose your portion size.
BUTTERY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and add a knob of butter, the parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
SPICED LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the garam masala. Remove from the pan, season, and rest for 5 minutes.
TANGY, NUTTY SALAD
To a salad bowl, add the salad leaves. Toss with the tomatoes, ½ the nuts, a drizzle of oil and seasoning. Set aside.
WHAT A GREAT PLATE
Plate up the buttered parsley potatoes and side with the golden lamb. Serve the fresh salad alongside and dollop with the lemon yoghurt. Garnish with the remaining nuts and get ready to eat!
Baby Potatoes - 200g
Fresh Parsley - 3g
Free-range Lamb Leg Chops - 175g
Garam Masala - 15ml
Salad Leaves - 20g
Sun-dried Tomatoes - 20g
Almonds - 10g
Lemon Yoghurt - 60ml
BUTTERY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and add a knob of butter, the parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
SPICED LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the garam masala. Remove from the pan, season, and rest for 5 minutes.
TANGY, NUTTY SALAD
To a salad bowl, add the salad leaves. Toss with the tomatoes, ½ the nuts, a drizzle of oil and seasoning. Set aside.
WHAT A GREAT PLATE
Plate up the buttered parsley potatoes and side with the golden lamb. Serve the fresh salad alongside and dollop with the lemon yoghurt. Garnish with the remaining nuts and get ready to eat!
Baby Potatoes - 400g
Fresh Parsley - 5g
Free-range Lamb Leg Chops - 350g
Garam Masala - 30ml
Salad Leaves - 40g
Sun-dried Tomatoes - 40g
Almonds - 20g
Lemon Yoghurt - 120ml
BUTTERY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain the potatoes and add a knob of butter, the parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
SPICED LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the garam masala. Remove from the pan, season, and rest for 5 minutes.
TANGY, NUTTY SALAD
To a salad bowl, add the salad leaves. Toss with the tomatoes, ½ the nuts, a drizzle of oil and seasoning. Set aside.
WHAT A GREAT PLATE
Plate up the buttered parsley potatoes and side with the golden lamb. Serve the fresh salad alongside and dollop with the lemon yoghurt. Garnish with the remaining nuts and get ready to eat!
Baby Potatoes - 600g
Fresh Parsley - 8g
Free-range Lamb Leg Chops - 525g
Garam Masala - 45ml
Salad Leaves - 60g
Sun-dried Tomatoes - 60g
Almonds - 30g
Lemon Yoghurt - 180ml
BUTTERY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain the potatoes and add a knob of butter, the parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
SPICED LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the garam masala. Remove from the pan, season, and rest for 5 minutes.
TANGY, NUTTY SALAD
To a salad bowl, add the salad leaves. Toss with the tomatoes, ½ the nuts, a drizzle of oil and seasoning. Set aside.
WHAT A GREAT PLATE
Plate up the buttered parsley potatoes and side with the golden lamb. Serve the fresh salad alongside and dollop with the lemon yoghurt. Garnish with the remaining nuts and get ready to eat!
Baby Potatoes - 800g
Fresh Parsley - 10g
Free-range Lamb Leg Chops - 700g
Garam Masala - 60ml
Salad Leaves - 80g
Sun-dried Tomatoes - 80g
Almonds - 40g
Lemon Yoghurt - 240ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R283.73
for 4 servings · R70.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garam Masala needs 60 mlGaram Masala Blend 60 g R39.99 · whole pack (size can't be divided)R39.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Free-range Lamb Leg Chops needs 700 gBulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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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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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
Not in the Woolies basket — source these elsewhere:
- Lemon Yoghurt
Shopping
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Frequently Asked Questions
What is the preparation time for Spiced Lamb Chop & Parsley Potatoes?
The preparation time for Spiced Lamb Chop & Parsley Potatoes with lemon yoghurt is between 15 and 20 minutes.
What is the total time required to make Spiced Lamb Chop & Parsley Potatoes with lemon yoghurt?
The total time required to make Spiced Lamb Chop & Parsley Potatoes with lemon yoghurt is between 20 and 25 minutes.
How many servings does Spiced Lamb Chop & Parsley Potatoes provide?
4 servings
What are the main ingredients in Spiced Lamb Chop & Parsley Potatoes?
Almonds, Baby Potatoes, Free-range Lamb Leg Chops, Fresh Parsley, Garam Masala, Lemon Yoghurt, Salad Leaves, Sun-dried Tomatoes
What is the nutritional information of Spiced Lamb Chop & Parsley Potatoes?
Calories: 817, Carbs: 43 grams, Fat: grams, Protein: 39 grams, Sugar: 9.5 grams, Salt: 266 grams
How do I prepare Spiced Lamb Chop & Parsley Potatoes?
WHAT A GREAT PLATE: Plate up the buttered parsley potatoes and side with the golden lamb. Serve the fresh salad alongside and dollop with the lemon yoghurt. Garnish with the remaining nuts and get ready to eat! TANGY, NUTTY SALAD: To a salad bowl, add the salad leaves. Toss with the tomatoes, ½ the nuts, a drizzle of oil and seasoning. Set aside. SPICED LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the garam masala. Remove from the pan, season, and rest for 5 minutes. BUTTERY POTATOES: Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and add a knob of butter, the parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
What should be prepared from my kitchen to make Spiced Lamb Chop & Parsley Potatoes?
Almonds, Baby Potatoes, Free-range Lamb Leg Chops, Fresh Parsley, Garam Masala, Lemon Yoghurt, Salad Leaves, Sun-dried Tomatoes
How many calories does Spiced Lamb Chop & Parsley Potatoes have?
817 calories
How much fat content does Spiced Lamb Chop & Parsley Potatoes have?
grams