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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Lamb & Feta Hasselback Potatoes?
The preparation time for Lamb & Feta Hasselback Potatoes with green olive dressing is between 35 and 50 minutes.
What is the total time required to make Lamb & Feta Hasselback Potatoes with green olive dressing?
The total time required to make Lamb & Feta Hasselback Potatoes with green olive dressing is between 50 and 65 minutes.
How many servings does Lamb & Feta Hasselback Potatoes provide?
4 servings
What are the main ingredients in Lamb & Feta Hasselback Potatoes?
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
What is the nutritional information of Lamb & Feta Hasselback Potatoes?
Calories: 863, Carbs: 49 grams, Fat: grams, Protein: 43.2 grams, Sugar: 9.5 grams, Salt: 1473 grams
How do I prepare Lamb & Feta Hasselback Potatoes?
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. 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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Lamb & Feta Hasselback Potatoes?
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
How many calories does Lamb & Feta Hasselback Potatoes have?
863 calories
How much fat content does Lamb & Feta Hasselback Potatoes have?
grams
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