Officially called Potato à la Hasselbacken, these fan-like cuts of baked potato filled with crumblings of feta will easily impress any guest, but is surprisingly hassle-free to make. Plated with tender lamb slices drizzled with a homemade green olive dressing and an almond & pickled pepper salad.
Lamb & Feta Hasselback Potatoes
Lamb & Feta Hasselback Potatoes
with green olive dressing
Hands on Time: 35 - 50 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Almonds
- Danish-style Feta
- Free-Range De-boned Lamb Leg
- Fresh Parsley
- Green Leaves
- NOMU Lamb Rub
- Pickled Bell Peppers
- Pitted Green Olives
- Potato
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the rinsed potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Place the hasselback potato, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 45-50 minutes.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
I LIVE FOR OLIVES
In a bowl, combine the chopped olives with ½ the chopped parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
LIPSMACKING 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 a roasting tray to finish cooking in the oven, 5-8 minutes.
NUTTY SALAD
To a salad bowl, add the shredded leaves. Toss with ½ the toasted nuts, the chopped peppers, a drizzle of olive oil and seasoning. Set aside.
BETTA WITH FETA
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the crumbled feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices.
HOW’S THAT FOR A DINNER?!
Plate up the feta hasselback potatoes with the sliced lamb alongside. Drizzle with the green olive dressing and serve with the green salad on the side. Garnish it all with the remaining parsley and nuts.
Potato - 200g
Almonds - 10g
Pitted Green Olives - 30g
Fresh Parsley - 3g
Red Wine Vinegar - 5ml
Free-range De-boned Lamb Leg - 160g
Green Leaves - 20g
Pickled Bell Peppers - 20g
Danish-style Feta - 40g
NOMU Lamb Rub - 10ml
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the rinsed potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 45-50 minutes.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
I LIVE FOR OLIVES
In a bowl, combine the chopped olives with ½ the chopped parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
LIPSMACKING 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 a roasting tray to finish cooking in the oven, 5-8 minutes.
NUTTY SALAD
To a salad bowl, add the shredded leaves. Toss with ½ the toasted nuts, the chopped peppers, a drizzle of olive oil and seasoning. Set aside.
BETTA WITH FETA
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the crumbled feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices.
HOW’S THAT FOR A DINNER?!
Plate up the feta hasselback potatoes with the sliced lamb alongside. Drizzle with the green olive dressing and serve with the green salad on the side. Garnish it all with the remaining parsley and nuts.
Potato - 400g
Almonds - 20g
Pitted Green Olives - 60g
Fresh Parsley - 5g
Red Wine Vinegar - 10ml
Free-range De-boned Lamb Leg - 320g
Green Leaves - 40g
Pickled Bell Peppers - 40g
Danish-style Feta - 80g
NOMU Lamb Rub - 20ml
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the rinsed potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 50-60 minutes.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
I LIVE FOR OLIVES
In a bowl, combine the chopped olives with ½ the chopped parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
LIPSMACKING 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 a roasting tray to finish cooking in the oven, 5-8 minutes.
NUTTY SALAD
To a salad bowl, add the shredded leaves. Toss with ½ the toasted nuts, the chopped peppers, a drizzle of olive oil and seasoning. Set aside.
BETTA WITH FETA
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the crumbled feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices.
HOW’S THAT FOR A DINNER?!
Plate up the feta hasselback potatoes with the sliced lamb alongside. Drizzle with the green olive dressing and serve with the green salad on the side. Garnish it all with the remaining parsley and nuts.
Potato - 600g
Almonds - 30g
Pitted Green Olives - 90g
Fresh Parsley - 8g
Red Wine Vinegar - 15ml
Free-range De-boned Lamb Leg - 480g
Green Leaves - 60g
Pickled Bell Peppers - 60g
Danish-style Feta - 120g
NOMU Lamb Rub - 30ml
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the rinsed potato between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 50-60 minutes.
ALL THE ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
I LIVE FOR OLIVES
In a bowl, combine the chopped olives with ½ the chopped parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
LIPSMACKING 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 a roasting tray to finish cooking in the oven, 5-8 minutes.
NUTTY SALAD
To a salad bowl, add the shredded leaves. Toss with ½ the toasted nuts, the chopped peppers, a drizzle of olive oil and seasoning. Set aside.
BETTA WITH FETA
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the crumbled feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices.
HOW’S THAT FOR A DINNER?!
Plate up the feta hasselback potatoes with the sliced lamb alongside. Drizzle with the green olive dressing and serve with the green salad on the side. Garnish it all with the remaining parsley and nuts.
Potato - 800g
Almonds - 40g
Pitted Green Olives - 120g
Fresh Parsley - 10g
Red Wine Vinegar - 20ml
Free-range De-boned Lamb Leg - 640g
Green Leaves - 80g
Pickled Bell Peppers - 80g
Danish-style Feta - 160g
NOMU Lamb Rub - 40ml