You’ve probably cooked orange with chicken, but have you ever tried it with lamb, Chef? Well, today’s the day! A side of oven-roasted baby potatoes are covered in a creamy yoghurt sauce and topped with toasted almonds. This beautifully balances the harissa, lemon & orange marinade that has soaked into the juicy lamb leg chops. Finished with a refreshing cucumber, mint & tomato salsa.
Orange Harissa Lamb Chops
Orange Harissa Lamb Chops
with roasted baby potatoes, creamy yoghurt sauce & a cucumber salsa
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Baby Potatoes
- Cucumber
- Free-range Lamb Leg Chops
- Fresh Mint
- Lemon Juice
- Low Fat Plain Yoghurt
- Low Fat Yoghurt Plain
- Orange Juice
- Pesto Princess Harissa Paste
- Plain Yoghurt
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MARINATION
Preheat the oven to 200°C. In a bowl, combine the harissa paste, the lemon juice, ½ the orange juice, and seasoning. Pat the lamb dry with paper towel. Add the lamb to the bowl and set aside in the fridge to marinate for 15 minutes.
ROAST
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).
SALSA & SOME PREP
In a small bowl, combine the diced Cucumber, the diced tomato, ½ the chopped mint, a drizzle of olive oil, and seasoning. In a small bowl, combine the yoghurt, the remaining orange juice, seasoning, and water in 5ml increments until drizzling consistency.
NUTTY MOMENT
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to medium heat with a drizzle of oil. When hot, sear the lamb without the excess marinade (reserving the marinade) until browned but not cooked through, 1-2 minutes per side. Remove from the pan, add to a roasting tray, and smear with any reserved marinade. Roast until cooked through, 5-8 minutes.
TIME TO EAT
Plate up the roasted baby potatoes, drizzle over the yoghurt sauce, and sprinkle over the toasted nuts. Side with the tender lamb and the salsa. Garnish with the remaining mint. Well done, Chef.
MARINATION
Preheat the oven to 200°C. In a bowl, combine the harissa paste, the lemon juice, ½ the orange juice, and seasoning. Pat the lamb dry with paper towel. Add the lamb to the bowl and set aside in the fridge to marinate for 15 minutes.
ROAST
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).
SALSA & SOME PREP
In a small bowl, combine the diced Cucumber, the diced tomato, ½ the chopped mint, a drizzle of olive oil, and seasoning. In a small bowl, combine the yoghurt, the remaining orange juice, seasoning, and water in 5ml increments until drizzling consistency.
NUTTY MOMENT
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to medium heat with a drizzle of oil. When hot, sear the lamb without the excess marinade (reserving the marinade) until browned but not cooked through, 1-2 minutes per side. Remove from the pan, add to a roasting tray, and smear with any reserved marinade. Roast until cooked through, 5-8 minutes.
TIME TO EAT
Plate up the roasted baby potatoes, drizzle over the yoghurt sauce, and sprinkle over the toasted nuts. Side with the tender lamb and the salsa. Garnish with the remaining mint. Well done, Chef.
MARINATION
Preheat the oven to 200°C. In a bowl, combine the harissa paste, the lemon juice, ½ the orange juice, and seasoning. Pat the lamb dry with paper towel. Add the lamb to the bowl and set aside in the fridge to marinate for 15 minutes.
ROAST
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).
SALSA & SOME PREP
In a small bowl, combine the diced Cucumber, the diced tomato, ½ the chopped mint, a drizzle of olive oil, and seasoning. In a small bowl, combine the yoghurt, the remaining orange juice, seasoning, and water in 5ml increments until drizzling consistency.
NUTTY MOMENT
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to medium heat with a drizzle of oil. When hot, sear the lamb without the excess marinade (reserving the marinade) until browned but not cooked through, 1-2 minutes per side. Remove from the pan, add to a roasting tray, and smear with any reserved marinade. Roast until cooked through, 5-8 minutes.
TIME TO EAT
Plate up the roasted baby potatoes, drizzle over the yoghurt sauce, and sprinkle over the toasted nuts. Side with the tender lamb and the salsa. Garnish with the remaining mint. Well done, Chef.
MARINATION
Preheat the oven to 200°C. In a bowl, combine the harissa paste, the lemon juice, ½ the orange juice, and seasoning. Pat the lamb dry with paper towel. Add the lamb to the bowl and set aside in the fridge to marinate for 15 minutes.
ROAST
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).
SALSA & SOME PREP
In a small bowl, combine the diced Cucumber, the diced tomato, ½ the chopped mint, a drizzle of olive oil, and seasoning. In a small bowl, combine the yoghurt, the remaining orange juice, seasoning, and water in 5ml increments until drizzling consistency.
NUTTY MOMENT
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to medium heat with a drizzle of oil. When hot, sear the lamb without the excess marinade (reserving the marinade) until browned but not cooked through, 1-2 minutes per side. Remove from the pan, add to a roasting tray, and smear with any reserved marinade. Roast until cooked through, 5-8 minutes.
TIME TO EAT
Plate up the roasted baby potatoes, drizzle over the yoghurt sauce, and sprinkle over the toasted nuts. Side with the tender lamb and the salsa. Garnish with the remaining mint. Well done, Chef.
Frequently Asked Questions
What is the preparation time for Orange Harissa Lamb Chops?
The preparation time for Orange Harissa Lamb Chops with roasted baby potatoes, creamy yoghurt sauce & a cucumber salsa is between 30 and 50 minutes.
What is the total time required to make Orange Harissa Lamb Chops with roasted baby potatoes, creamy yoghurt sauce & a cucumber salsa?
The total time required to make Orange Harissa Lamb Chops with roasted baby potatoes, creamy yoghurt sauce & a cucumber salsa is between 40 and 60 minutes.
How many servings does Orange Harissa Lamb Chops provide?
4 servings
What are the main ingredients in Orange Harissa Lamb Chops?
Almonds, Baby Potatoes, Cucumber, Free-range Lamb Leg Chops, Fresh Mint, Lemon Juice, Low Fat Plain Yoghurt, Low Fat Yoghurt Plain, Orange Juice, Pesto Princess Harissa Paste, Plain Yoghurt, Tomato, Tomatoes
What is the nutritional information of Orange Harissa Lamb Chops?
Calories: 890, Carbs: 55 grams, Fat: grams, Protein: 37.8 grams, Sugar: 12.8 grams, Salt: 481 grams
How do I prepare Orange Harissa Lamb Chops?
TIME TO EAT: Plate up the roasted baby potatoes, drizzle over the yoghurt sauce, and sprinkle over the toasted nuts. Side with the tender lamb and the salsa. Garnish with the remaining mint. Well done, Chef. SALSA & SOME PREP: In a small bowl, combine the diced cucumber, the diced tomato, ½ the chopped mint, a drizzle of olive oil, and seasoning. In a small bowl, combine the yoghurt, the remaining orange juice, seasoning, and water in 5ml increments until drizzling consistency. MARINATION: Preheat the oven to 200°C. In a bowl, combine the harissa paste, the lemon juice, ½ the orange juice, and seasoning. Pat the lamb dry with paper towel. Add the lamb to the bowl and set aside in the fridge to marinate for 15 minutes. ROAST: 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). NUTTY MOMENT: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LAMB: Return the pan to medium heat with a drizzle of oil. When hot, sear the lamb without the excess marinade (reserving the marinade) until browned but not cooked through, 1-2 minutes per side. Remove from the pan, add to a roasting tray, and smear with any reserved marinade. Roast until cooked through, 5-8 minutes.
What should be prepared from my kitchen to make Orange Harissa Lamb Chops?
Almonds, Baby Potatoes, Cucumber, Free-range Lamb Leg Chops, Fresh Mint, Lemon Juice, Low Fat Plain Yoghurt, Low Fat Yoghurt Plain, Orange Juice, Pesto Princess Harissa Paste, Plain Yoghurt, Tomato, Tomatoes
How many calories does Orange Harissa Lamb Chops have?
890 calories
How much fat content does Orange Harissa Lamb Chops have?
grams
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