What are the main ingredients in Luscious Lamb & Lyonnaise Potatoes?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Luscious Lamb & Lyonnaise Potatoes?

Calories: 746, Carbs: 58 grams, Fat: grams, Protein: 39.3 grams, Sugar: 13.4 grams, Salt: 392 grams

How do I prepare Luscious Lamb & Lyonnaise Potatoes?

DAZZLING DINNER!: Plate up the lamb slices and serve with the lyonnaise potatoes. Side with the salad sprinkled with the toasted almonds. Serve the minty-yoghurt on the side for dunking. Impressive, Chef! JUMP START THE RUMP: While the potatoes are frying, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, and season. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. BOIL THE POTS: Place the sliced potato in a pot and cover with cold, salted water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 4-5 minutes until soft. Drain on completion. LOVELY LYONNAISE: When the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 4-5 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry for 5-10 minutes until the onion is golden and the potato is starting to crisp. SOME FRESHNESS: Boil the kettle. Place the peas in a bowl and submerge in boiling water for 2-3 minutes. Drain on completion. In a bowl, combine the rinsed salad leaves, the drained peas, the sliced pepper, the pomegranate dressing, and seasoning. TOASTED NUTS & MINTY YOG: Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the yoghurt, the chopped mint, and seasoning. Set aside.

What should be prepared from my kitchen to make Luscious Lamb & Lyonnaise Potatoes?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Luscious Lamb & Lyonnaise Potatoes

Name: Luscious Lamb & Lyonnaise Potatoes
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Succulent lamb rump is paired with sliced pan-fried potatoes & thinly sliced onions sautéed in butter. Accompanied by a zesty minty-yoghurt sauce for dipping and a fresh pea & pickled pepper salad tossed in a pomegranate dressing that brings everything to life. C’est délicieux!

Luscious Lamb & Lyonnaise Potatoes

with a minty yoghurt dip & a fresh pea, pickled pepper and almond salad

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Free-range Lamb Rump
Fresh Mint
Low Fat Plain Yoghurt
Peas
Pickled Bell Peppers
Pomegranate Dressing
Potato
Red Onion
Red Onions
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Luscious Lamb & Lyonnaise Potatoes

Serves 1

BOIL THE POTS
Place the sliced potato in a pot and cover with cold, salted water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 4-5 minutes until soft. Drain on completion.
TOASTED NUTS & MINTY YOG
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the yoghurt, the chopped mint, and seasoning. Set aside.
LOVELY LYONNAISE
When the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 4-5 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry for 5-10 minutes until the onion is golden and the potato is starting to crisp.
JUMP START THE RUMP
While the potatoes are frying, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, and season. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SOME FRESHNESS
Boil the kettle. Place the peas in a bowl and submerge in boiling water for 2-3 minutes. Drain on completion. In a bowl, combine the rinsed salad leaves, the drained peas, the sliced pepper, the pomegranate dressing, and seasoning.
DAZZLING DINNER!
Plate up the lamb slices and serve with the lyonnaise potatoes. Side with the salad sprinkled with the toasted almonds. Serve the minty-yoghurt on the side for dunking. Impressive, Chef!

Potato - 200g
Almonds - 10g
Low Fat Plain Yoghurt - 30ml
Fresh Mint - 3g
Red Onion - 1
Free-range Lamb Rump - 160g
Peas - 40g
Salad Leaves - 20g
Pickled Bell Peppers - 20g
Pomegranate Dressing - 10ml

Download the Recipe

Serves 2

BOIL THE POTS
Place the sliced potato in a pot and cover with cold, salted water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 4-5 minutes until soft. Drain on completion.
TOASTED NUTS & MINTY YOG
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the yoghurt, the chopped mint, and seasoning. Set aside.
LOVELY LYONNAISE
When the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 4-5 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry for 5-10 minutes until the onion is golden and the potato is starting to crisp.
JUMP START THE RUMP
While the potatoes are frying, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, and season. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SOME FRESHNESS
Boil the kettle. Place the peas in a bowl and submerge in boiling water for 2-3 minutes. Drain on completion. In a bowl, combine the rinsed salad leaves, the drained peas, the sliced pepper, the pomegranate dressing, and seasoning.
DAZZLING DINNER!
Plate up the lamb slices and serve with the lyonnaise potatoes. Side with the salad sprinkled with the toasted almonds. Serve the minty-yoghurt on the side for dunking. Impressive, Chef!

Potato - 400g
Almonds - 20g
Low Fat Plain Yoghurt - 60ml
Fresh Mint - 5g
Red Onion - 1
Free-range Lamb Rump - 320g
Peas - 80g
Salad Leaves - 40g
Pickled Bell Peppers - 40g
Pomegranate Dressing - 20ml

Download the Recipe

Serves 3

BOIL THE POTS
Place the sliced potato in a pot and cover with cold, salted water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 5-6 minutes until soft. Drain on completion.
TOASTED NUTS & MINTY YOG
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the yoghurt, the chopped mint, and seasoning. Set aside.
LOVELY LYONNAISE
When the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 5-6 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry for 10-15 minutes until the onion is golden and the potato is starting to crisp.
JUMP START THE RUMP
While the potatoes are frying, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, and season. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SOME FRESHNESS
Boil the kettle. Place the peas in a bowl and submerge in boiling water for 2-3 minutes. Drain on completion. In a bowl, combine the rinsed salad leaves, the drained peas, the sliced pepper, the pomegranate dressing, and seasoning.
DAZZLING DINNER!
Plate up the lamb slices and serve with the lyonnaise potatoes. Side with the salad sprinkled with the toasted almonds. Serve the minty-yoghurt on the side for dunking. Impressive, Chef!

Potato - 600g
Almonds - 30g
Low Fat Plain Yoghurt - 90ml
Fresh Mint - 8g
Red Onions - 2
Free-range Lamb Rump - 480g
Peas - 120g
Salad Leaves - 60g
Pickled Bell Peppers - 60g
Pomegranate Dressing - 30ml

Download the Recipe

Serves 4

BOIL THE POTS
Place the sliced potato in a pot and cover with cold, salted water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 5-6 minutes until soft. Drain on completion.
TOASTED NUTS & MINTY YOG
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the yoghurt, the chopped mint, and seasoning. Set aside.
LOVELY LYONNAISE
When the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 5-6 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry for 10-15 minutes until the onion is golden and the potato is starting to crisp.
JUMP START THE RUMP
While the potatoes are frying, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, and season. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SOME FRESHNESS
Boil the kettle. Place the peas in a bowl and submerge in boiling water for 2-3 minutes. Drain on completion. In a bowl, combine the rinsed salad leaves, the drained peas, the sliced pepper, the pomegranate dressing, and seasoning.
DAZZLING DINNER!
Plate up the lamb slices and serve with the lyonnaise potatoes. Side with the salad sprinkled with the toasted almonds. Serve the minty-yoghurt on the side for dunking. Impressive, Chef!