Dinner shouldn’t be another ‘to do’ list item for the day. Instead, make it a special occasion to slow down after a busy day and savour great food. And this plate of buttery lamb chop, smashed potatoes with a special UCOOK spice covered in cheese, and creamy cucumber salad will make that a very easy thing to do, Chef!
Lamb Chop & Cheese-crusted Potatoes
Lamb Chop & Cheese-crusted Potatoes
with a creamy salad
Hands on Time: 40 - 55 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potatoes
- Creamy Tangy Sauce
- Cucumber
- Free-range Lamb Leg Chops
- Grated Italian-style Hard Cheese
- Potato Spice
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PARBOILED POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
ADD SOME SPICE & CHEESE
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Coat in oil, the potato spice, and the cheese. Roast in the hot oven until crispy, 25-30 minutes.
CREAMY SALAD
While the potatoes are in the oven, combine the cucumber half-moons, the shredded leaves, the creamy tangy sauce, and seasoning in a bowl. Set aside.
BUTTERY 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. Remove from the pan, season, and rest for 5 minutes.
SET THE TABLE
Plate up the seared lamb. Side with the cheesy potatoes and the creamy salad.
Baby Potatoes - 250g
Potato Spice - 15ml
Grated Italian-style Hard Cheese - 30ml
Cucumber - 50g
Salad Leaves - 20g
Creamy Tangy Sauce - 30ml
Free-range Lamb Leg Chops - 175g
PARBOILED POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
ADD SOME SPICE & CHEESE
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Coat in oil, the potato spice, and the cheese. Roast in the hot oven until crispy, 25-30 minutes.
CREAMY SALAD
While the potatoes are in the oven, combine the cucumber half-moons, the shredded leaves, the creamy tangy sauce, and seasoning in a bowl. Set aside.
BUTTERY 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. Remove from the pan, season, and rest for 5 minutes.
SET THE TABLE
Plate up the seared lamb. Side with the cheesy potatoes and the creamy salad.
Baby Potatoes - 500g
Potato Spice - 30ml
Grated Italian-style Hard Cheese - 60ml
Cucumber - 100g
Salad Leaves - 40g
Creamy Tangy Sauce - 60ml
Free-range Lamb Leg Chops - 350g
PARBOILED POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 20-25 minutes. Drain and set aside.
ADD SOME SPICE & CHEESE
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Coat in oil, the potato spice, and the cheese. Roast in the hot oven until crispy, 25-30 minutes.
CREAMY SALAD
While the potatoes are in the oven, combine the cucumber half-moons, the shredded leaves, the creamy tangy sauce, and seasoning in a bowl. Set aside.
BUTTERY 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. Remove from the pan, season, and rest for 5 minutes.
SET THE TABLE
Plate up the seared lamb. Side with the cheesy potatoes and the creamy salad.
Baby Potatoes - 750g
Potato Spice - 45ml
Grated Italian-style Hard Cheese - 90ml
Cucumber - 150g
Salad Leaves - 60g
Creamy Tangy Sauce - 90ml
Free-range Lamb Leg Chops - 525g
PARBOILED POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 20-25 minutes. Drain and set aside.
ADD SOME SPICE & CHEESE
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Coat in oil, the potato spice, and the cheese. Roast in the hot oven until crispy, 25-30 minutes.
CREAMY SALAD
While the potatoes are in the oven, combine the cucumber half-moons, the shredded leaves, the creamy tangy sauce, and seasoning in a bowl. Set aside.
BUTTERY 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. Remove from the pan, season, and rest for 5 minutes.
SET THE TABLE
Plate up the seared lamb. Side with the cheesy potatoes and the creamy salad.
Baby Potatoes - 1kg
Potato Spice - 60ml
Grated Italian-style Hard Cheese - 125ml
Cucumber - 200g
Salad Leaves - 80g
Creamy Tangy Sauce - 120ml
Free-range Lamb Leg Chops - 700g
Woolies Products in this dish
