The nutty, earthy Middle Eastern spice blend, Za’atar, elevates this lamb dish to a next level. The exotic, spice-crusted lamb is served with oven-roasted baby potatoes, rosemary baked broccoli, and finished with a rich and creamy garlic & piquanté pepper mayo.
Spiced Lamb & Red Pepper Mayo
Spiced Lamb & Red Pepper Mayo
with roasted baby potatoes & broccoli
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Broccoli Florets
- Free-Range Deboned Lamb Leg
- Fresh Parsley
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Sweet Piquanté Peppers
- That Mayo (Original)
- Walnuts
- Za'atar Spice Blend
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
TOASTED
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROSEMARY & GARLIC VEG
When the roast has 15-20 minutes remaining, coat the broccoli pieces, the garlic clove and the rinsed rosemary sprigs in oil. Add to the roasting tray and return to the oven for the remaining cooking time.
PREP
In a bowl, combine the mayo with the chopped peppers and seasoning. Set aside.
ZA’ATAR LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Remove from the oven and roll through the spice blend. Rest for 5 minutes before slicing and lightly seasoning.
FLAVOURED MAYO
When the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Finely chop the flesh and mix through the red pepper mayo. Discard the rosemary sprigs before serving.
GATHER AROUND THE TABLE
Serve up the golden potatoes and broccoli. Lay the za’atar crusted lamb slices alongside. Dollop over the red pepper mayo. Garnish with scatterings of chopped walnuts and parsley.
Baby Potatoes - 250g
Walnuts - 5g
Broccoli Florets - 100g
Garlic Clove - 1
Fresh Rosemary - 4g
That Mayo (Original) - 40ml
Sweet Piquanté Peppers - 25g
Free-range Deboned Lamb Leg - 160g
Za'atar Spice Blend - 10ml
Fresh Parsley - 4g
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
TOASTED
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROSEMARY & GARLIC VEG
When the roast has 15-20 minutes remaining, coat the broccoli pieces, the garlic clove and the rinsed rosemary sprigs in oil. Add to the roasting tray and return to the oven for the remaining cooking time.
PREP
In a bowl, combine the mayo with the chopped peppers and seasoning. Set aside.
ZA’ATAR LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Remove from the oven and roll through the spice blend. Rest for 5 minutes before slicing and lightly seasoning.
FLAVOURED MAYO
When the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Finely chop the flesh and mix through the red pepper mayo. Discard the rosemary sprigs before serving.
GATHER AROUND THE TABLE
Serve up the golden potatoes and broccoli. Lay the za’atar crusted lamb slices alongside. Dollop over the red pepper mayo. Garnish with scatterings of chopped walnuts and parsley.
Baby Potatoes - 500g
Walnuts - 10g
Broccoli Florets - 200g
Garlic Clove - 1
Fresh Rosemary - 8g
That Mayo (Original) - 80ml
Sweet Piquanté Peppers - 50g
Free-range Deboned Lamb Leg - 320g
Za'atar Spice Blend - 20ml
Fresh Parsley - 8g
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOASTED
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROSEMARY & GARLIC VEG
When the roast has 15-20 minutes remaining, coat the broccoli pieces, the garlic cloves and the rinsed rosemary sprigs in oil. Add to the roasting tray and return to the oven for the remaining cooking time.
PREP
In a bowl, combine the mayo with the chopped peppers and seasoning. Set aside.
ZA’ATAR LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Remove from the oven and roll through the spice blend. Rest for 5 minutes before slicing and lightly seasoning.
FLAVOURED MAYO
When the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Finely chop the flesh and mix through the red pepper mayo. Discard the rosemary sprigs before serving.
GATHER AROUND THE TABLE
Serve up the golden potatoes and broccoli. Lay the za’atar crusted lamb slices alongside. Dollop over the red pepper mayo. Garnish with scatterings of chopped walnuts and parsley.
Baby Potatoes - 750g
Walnuts - 15g
Broccoli Florets - 300g
Garlic Cloves - 2
Fresh Rosemary - 12g
That Mayo (Original) - 120ml
Sweet Piquanté Peppers - 75g
Free-range Deboned Lamb Leg - 480g
Za'atar Spice Blend - 30ml
Fresh Parsley - 12g
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOASTED
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROSEMARY & GARLIC VEG
When the roast has 15-20 minutes remaining, coat the broccoli pieces, the garlic cloves and the rinsed rosemary sprigs in oil. Add to the roasting tray and return to the oven for the remaining cooking time.
PREP
In a bowl, combine the mayo with the chopped peppers and seasoning. Set aside.
ZA’ATAR LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Remove from the oven and roll through the spice blend. Rest for 5 minutes before slicing and lightly seasoning.
FLAVOURED MAYO
When the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Finely chop the flesh and mix through the red pepper mayo. Discard the rosemary sprigs before serving.
GATHER AROUND THE TABLE
Serve up the golden potatoes and broccoli. Lay the za’atar crusted lamb slices alongside. Dollop over the red pepper mayo. Garnish with scatterings of chopped walnuts and parsley.
Baby Potatoes - 1kg
Walnuts - 20g
Broccoli Florets - 400g
Garlic Cloves - 2
Fresh Rosemary - 15g
That Mayo (Original) - 160ml
Sweet Piquanté Peppers - 100g
Free-range Deboned Lamb Leg - 640g
Za'atar Spice Blend - 40ml
Fresh Parsley - 15g
Woolies Products in this dish
