eCook Meal
Lamb Chops & Creamy Mustard Sauce
with roasted gem squash & orzo
Seared lamb chops smothered in a lemony mustard sauce served on a bed of orzo. Sided with roasted gem squash, sprinkled with parsley & squeezed with lemon for a zing. Too good not to order!
Serving guide
Choose your portion size.
WHAT A GEM
Boil the kettle. Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 15-20 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BOILING AWAY
Fill a pot with 200ml of boiling water and a pinch of salt. Place the pot over a high heat. Once water is boiling rapidly, add the orzo and cook for 7-10 minutes until al dente. On completion, remove from the heat, drain if necessary and toss through some oil to prevent sticking.
SEAR THE CHOPS
When the gem squash has been roasting for 5-7 minutes, place a large pan over a medium-high heat with a drizzle of oil. When hot, sear the chop for 2-3 minutes per side until cooked through or to your preference. Remove from the pan on completion and cover to keep warm.
SAUCY SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the grated Garlic and the dried thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 1-2 minutes until almost all evaporated. Add the mustard, the cream, and 80ml of boiling water. Mix until fully combined and leave to simmer for 4-5 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season with salt, pepper, the lemon zest and a squeeze of lemon juice.
YUMMY YUM!
Plate up the roasted gem squash halves and side with the orzo. Top with the lamb chops and drizzle the mustard sauce over the chops and the orzo. Sprinkle over the picked Parsley and garnish with any remaining lemon wedges.
WHAT A GEM
Boil the kettle. Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 15-20 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BOILING AWAY
Fill a pot with 400ml of boiling water and a pinch of salt. Place the pot over a high heat. Once water is boiling rapidly, add the orzo and cook for 7-10 minutes until al dente. On completion, remove from the heat, drain if necessary and toss through some oil to prevent sticking.
SEAR THE CHOPS
When the gem squash have been roasting for 5-7 minutes, place a large pan over a medium-high heat with a drizzle of oil. When hot, sear the chops for 2-3 minutes per side until cooked through or to your preference. Remove from the pan on completion and cover to keep warm.
SAUCY SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the grated Garlic and the dried thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 1-2 minutes until almost all evaporated. Add the mustard, the cream, and 160ml of boiling water. Mix until fully combined and leave to simmer for 4-5 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season with salt, pepper, the lemon zest and a squeeze of lemon juice.
YUMMY YUM!
Plate up the roasted gem squash halves and side with the orzo. Top with the lamb chops and drizzle the mustard sauce over the chops and the orzo. Sprinkle over the picked Parsley and garnish with any remaining lemon wedges.
WHAT A GEM
Boil the kettle. Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 15-20 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BOILING AWAY
Fill a pot with 600ml of boiling water and a pinch of salt. Place the pot over a high heat. Once water is boiling rapidly, add the orzo and cook for 7-10 minutes until al dente. On completion, remove from the heat, drain if necessary and toss through some oil to prevent sticking.
SEAR THE CHOPS
When the gem squash have been roasting for 5-7 minutes, place a large pan over a medium-high heat with a drizzle of oil. When hot, sear the chops for 2-3 minutes per side until cooked through or to your preference. You may need to do this step in batches. Remove from the pan on completion and cover to keep warm.
SAUCY SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the grated Garlic and the dried thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 2-3 minutes until almost all evaporated. Add the mustard, the cream, and 240ml of boiling water. Mix until fully combined and leave to simmer for 5-6 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season with salt, pepper, the lemon zest and a squeeze of lemon juice.
YUMMY YUM!
Plate up the roasted gem squash halves and side with the orzo. Top with the lamb chops and drizzle the mustard sauce over the chops and the orzo. Sprinkle over the picked Parsley and garnish with any remaining lemon wedges.
WHAT A GEM
Boil the kettle. Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 15-20 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BOILING AWAY
Fill a pot with 800ml of boiling water and a pinch of salt. Place the pot over a high heat. Once water is boiling rapidly, add the orzo and cook for 7-10 minutes until al dente. On completion, remove from the heat, drain if necessary and toss through some oil to prevent sticking.
SEAR THE CHOPS
When the gem squash have been roasting for 5-7 minutes, place a large pan over a medium-high heat with a drizzle of oil. When hot, sear the chops for 2-3 minutes per side until cooked through or to your preference. You may need to do this step in batches. Remove from the pan on completion and cover to keep warm.
SAUCY SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the grated Garlic and the dried thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 2-3 minutes until almost all evaporated. Add the mustard, the cream, and 320ml of boiling water. Mix until fully combined and leave to simmer for 5-6 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season with salt, pepper, the lemon zest and a squeeze of lemon juice.
YUMMY YUM!
Plate up the roasted gem squash halves and side with the orzo. Top with the lamb chops and drizzle the mustard sauce over the chops and the orzo. Sprinkle over the picked Parsley and garnish with any remaining lemon wedges.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R308.36
for 4 servings · R77.09 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Cream needs 170 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 9% of packR3.31
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White Wine needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
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Gem Squash needs 4Gem Squash 1 kg R32.99 · whole pack (size can't be divided)R32.99
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Free-range Lamb Leg Chops needs 700 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Orzo Pasta needs 300 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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Dijon Mustard needs 60 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Dried Thyme
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Chops & Creamy Mustard Sauce?
The preparation time for Lamb Chops & Creamy Mustard Sauce with roasted gem squash & orzo is between 20 and 35 minutes.
What is the total time required to make Lamb Chops & Creamy Mustard Sauce with roasted gem squash & orzo?
The total time required to make Lamb Chops & Creamy Mustard Sauce with roasted gem squash & orzo is between 30 and 45 minutes.
How many servings does Lamb Chops & Creamy Mustard Sauce provide?
4 servings
What are the main ingredients in Lamb Chops & Creamy Mustard Sauce?
Cream, Dijon Mustard, Dried Thyme, Free-range Lamb Leg Chops, Garlic, Gem Squash, Lemon, Orzo Pasta, Parsley, White Wine
What is the nutritional information of Lamb Chops & Creamy Mustard Sauce?
Calories: 956, Carbs: 68 grams, Fat: grams, Protein: 42.9 grams, Sugar: 6.9 grams, Salt: 422 grams
How do I prepare Lamb Chops & Creamy Mustard Sauce?
BOILING AWAY: Fill a pot with 400ml of boiling water and a pinch of salt. Place the pot over a high heat. Once water is boiling rapidly, add the orzo and cook for 7-10 minutes until al dente. On completion, remove from the heat, drain if necessary and toss through some oil to prevent sticking. YUMMY YUM!: Plate up the roasted gem squash halves and side with the orzo. Top with the lamb chops and drizzle the mustard sauce over the chops and the orzo. Sprinkle over the picked parsley and garnish with any remaining lemon wedges. WHAT A GEM: Boil the kettle. Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 15-20 minutes until cooked through and soft. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time. SAUCY SAUCE: Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the dried thyme and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and leave to simmer for 1-2 minutes until almost all evaporated. Add the mustard, the cream, and 160ml of boiling water. Mix until fully combined and leave to simmer for 4-5 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season with salt, pepper, the lemon zest and a squeeze of lemon juice. SEAR THE CHOPS: When the gem squash have been roasting for 5-7 minutes, place a large pan over a medium-high heat with a drizzle of oil. When hot, sear the chops for 2-3 minutes per side until cooked through or to your preference. Remove from the pan on completion and cover to keep warm.
What should be prepared from my kitchen to make Lamb Chops & Creamy Mustard Sauce?
Cream, Dijon Mustard, Dried Thyme, Free-range Lamb Leg Chops, Garlic, Gem Squash, Lemon, Orzo Pasta, Parsley, White Wine
How many calories does Lamb Chops & Creamy Mustard Sauce have?
956 calories
How much fat content does Lamb Chops & Creamy Mustard Sauce have?
grams