eCook Meal
Paserene’s Lamb & Patatas Bravas
with charred green beans
The smoky & spicy aromas of Spain will fill your kitchen today, Chef, as you cook a beautiful plate of food – crispy oven roasted baby potatoes covered in NOMU Spanish Rub rest on a generous serving of a rich tomato sauce. This accompanies butter-basted brown lamb and charred green beans. Buen Provecho!
Serving guide
Choose your portion size.
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and season. Roast in the oven until golden, 25-30 minutes (shifting halfway).
COOK THE SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the remaining rub and fry until fragrant, 1-2 minutes. Add the cooked chopped Tomato and 150ml of water. Simmer until thickened and reduced, 12-15 minutes. Add a sweetener and seasoning. Remove from the heat.
SIZZLING LAMB
When the sauce has 8-10 minutes remaining, place a pan over 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). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a knob of butter. When hot, fry the trimmed green beans until lightly charred but still crunchy, 6-8 minutes. Remove from the heat and season.
IT’S THAT TIME
Make a bed of the sauce, top with the crispy potatoes, and serve alongside the lamb and the charred green beans on the side. Well, done Chef!
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and season. Roast in the oven until golden, 25-30 minutes (shifting halfway).
COOK THE SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the remaining rub and fry until fragrant, 1-2 minutes. Add the cooked chopped Tomato and 300ml of water. Simmer until thickened and reduced, 12-15 minutes. Add a sweetener and seasoning. Remove from the heat.
SIZZLING LAMB
When the sauce has 8-10 minutes remaining, place a pan over 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). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a knob of butter. When hot, fry the trimmed green beans until lightly charred but still crunchy, 6-8 minutes. Remove from the heat and season.
IT’S THAT TIME
Make a bed of the sauce, top with the crispy potatoes, and serve alongside the lamb and the charred green beans on the side. Well, done Chef!
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and season. Roast in the oven until golden, 30-35 minutes (shifting halfway).
COOK THE SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the remaining rub and fry until fragrant, 1-2 minutes. Add the cooked chopped Tomato and 450ml of water. Simmer until thickened and reduced, 15-20 minutes. Add a sweetener and seasoning. Remove from the heat.
SIZZLING LAMB
When the sauce has 8-10 minutes remaining, place a pan over 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). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a knob of butter. When hot, fry the trimmed green beans until lightly charred but still crunchy, 8-10 minutes. Remove from the heat and season.
IT’S THAT TIME
Make a bed of the sauce, top with the crispy potatoes, and serve alongside the lamb and the charred green beans on the side. Well, done Chef!
Baby Potatoes - 750g
NOMU Spanish Rub - 45ml
Onions - 2
Cooked Chopped Tomato - 300g
Free-range De-boned Lamb Leg - 480g
Green Beans - 300g
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and season. Roast in the oven until golden, 30-35 minutes (shifting halfway).
COOK THE SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the remaining rub and fry until fragrant, 1-2 minutes. Add the cooked chopped Tomato and 600ml of water. Simmer until thickened and reduced, 15-20 minutes. Add a sweetener and seasoning. Remove from the heat.
SIZZLING LAMB
When the sauce has 8-10 minutes remaining, place a pan over 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). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a knob of butter. When hot, fry the trimmed green beans until lightly charred but still crunchy, 8-10 minutes. Remove from the heat and season.
IT’S THAT TIME
Make a bed of the sauce, top with the crispy potatoes, and serve alongside the lamb and the charred green beans on the side. Well, done Chef!
Baby Potatoes - 1kg
NOMU Spanish Rub - 60ml
Onions - 2
Cooked Chopped Tomato - 400g
Free-range De-boned Lamb Leg - 640g
Green Beans - 400g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R81.02
for 4 servings · R20.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
-
Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
- Free-range De-boned Lamb Leg
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Paserene’s Lamb & Patatas Bravas?
The preparation time for Paserene’s Lamb & Patatas Bravas with charred green beans is between 25 and 40 minutes.
What is the total time required to make Paserene’s Lamb & Patatas Bravas with charred green beans?
The total time required to make Paserene’s Lamb & Patatas Bravas with charred green beans is between 40 and 55 minutes.
How many servings does Paserene’s Lamb & Patatas Bravas provide?
4 servings
What are the main ingredients in Paserene’s Lamb & Patatas Bravas?
Baby Potato, Free-Range De-boned Lamb Leg, Green Beans, NOMU Spanish Rub, Onion, Tomato
What is the nutritional information of Paserene’s Lamb & Patatas Bravas?
Calories: 758, Carbs: 68 grams, Fat: grams, Protein: 37.7 grams, Sugar: 20 grams, Salt: 1123 grams
How do I prepare Paserene’s Lamb & Patatas Bravas?
CRISPY POTATOES: Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and season. Roast in the oven until golden, 25-30 minutes (shifting halfway). IT’S THAT TIME: Make a bed of the sauce, top with the crispy potatoes, and serve alongside the lamb and the charred green beans on the side. Well, done Chef! COOK THE SAUCE: Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the remaining rub and fry until fragrant, 1-2 minutes. Add the cooked chopped tomato and 300ml of water. Simmer until thickened and reduced, 12-15 minutes. Add a sweetener and seasoning. Remove from the heat. SIZZLING LAMB: When the sauce has 8-10 minutes remaining, place a pan over 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). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning. CHARRED GREEN BEANS: Return the pan to medium-high heat with a knob of butter. When hot, fry the trimmed green beans until lightly charred but still crunchy, 6-8 minutes. Remove from the heat and season.
What should be prepared from my kitchen to make Paserene’s Lamb & Patatas Bravas?
Baby Potato, Free-Range De-boned Lamb Leg, Green Beans, NOMU Spanish Rub, Onion, Tomato
How many calories does Paserene’s Lamb & Patatas Bravas have?
758 calories
How much fat content does Paserene’s Lamb & Patatas Bravas have?
grams