Lamb & Feta Hasselback Potatoes

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

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
Photo of Lamb & Feta Hasselback Potatoes
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

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