What is the preparation time for Lamb Chop & Roast Veg?

The preparation time for Lamb Chop & Roast Veg with minty yoghurt is between 25 and 45 minutes.

What is the total time required to make Lamb Chop & Roast Veg with minty yoghurt?

The total time required to make Lamb Chop & Roast Veg with minty yoghurt is between 40 and 60 minutes.

What are the main ingredients in Lamb Chop & Roast Veg?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Lamb Chop & Roast Veg?

Calories: 967, Carbs: 80 grams, Fat: grams, Protein: 47.2 grams, Sugar: 38.1 grams, Salt: 569 grams

How do I prepare Lamb Chop & Roast Veg?

A MEAL IN MINT CONDITION: Plate up the golden lamb, serve the roasted veg alongside, and crumble the drained feta over the roast. Dollop over the minty yoghurt and finish with a scattering of toasted seeds and the remaining mint. BYE, ROSEMARY: When the roast is done, remove from the oven, and remove the rosemary. COOLING YOGHURT: In a small bowl, combine the yoghurt with ½ the chopped mint. Season and set aside. LIPSMACKING LAMB: When the roast has 8-10 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ROAST VEG MEDLEY: Preheat the oven to 200°C. Spread the carrot wedges and onion halves on a roasting tray. Coat in oil, the rinsed rosemary and season. In a bowl, coat the cabbage chunks in oil, season and set aside. Roast the carrot & onion halves in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the cabbage chunks, and roast for the remaining time until turning lightly golden.

What should be prepared from my kitchen to make Lamb Chop & Roast Veg?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Lamb Chop & Roast Veg

What better way to brighten your day with a soul-satisfying meal, Chef? A lamb chop is seared in butter and served with a beautiful veggie medley that’s roasted in the oven with fresh rosemary, featuring carrot wedges, baby onions, & golden cabbage. Finished with a mint-infused yoghurt and toasted sunflower seeds.

Lamb Chop & Roast Veg

with minty yoghurt

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Onions
Cabbage
Carrot
Danish-style Feta
Free-range Lamb Leg Chop
Free-range Lamb Leg Chops
Fresh Mint
Fresh Rosemary
Low Fat Plain Yoghurt
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

ROAST VEG MEDLEY
Preheat the oven to 200°C. Spread the carrot wedges and onion halves on a roasting tray. Coat in oil, the rinsed rosemary and season. In a bowl, coat the cabbage chunks in oil, season and set aside. Roast the carrot & onion halves in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the cabbage chunks, and roast for the remaining time until turning lightly golden.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LIPSMACKING LAMB
When the roast has 8-10 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
COOLING YOGHURT
In a small bowl, combine the yoghurt with ½ the chopped mint. Season and set aside.
BYE, ROSEMARY
When the roast is done, remove from the oven, and remove the rosemary.
A MEAL IN MINT CONDITION
Plate up the golden lamb, serve the roasted veg alongside, and crumble the drained feta over the roast. Dollop over the minty yoghurt and finish with a scattering of toasted seeds and the remaining mint.

Carrot - 240g
Baby Onions - 3
Fresh Rosemary - 3g
Cabbage - 100g
Sunflower Seeds - 10g
Free-range Lamb Leg Chop - 175g
Low Fat Plain Yoghurt - 30ml
Fresh Mint - 3g
Danish-style Feta - 30g

Download the Recipe

Serves 2

ROAST VEG MEDLEY
Preheat the oven to 200°C. Spread the carrot wedges and onion halves on a roasting tray. Coat in oil, the rinsed rosemary and season. In a bowl, coat the cabbage chunks in oil, season and set aside. Roast the carrot & onion halves in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the cabbage chunks, and roast for the remaining time until turning lightly golden.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LIPSMACKING LAMB
When the roast has 8-10 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
COOLING YOGHURT
In a small bowl, combine the yoghurt with ½ the chopped mint. Season and set aside.
BYE, ROSEMARY
When the roast is done, remove from the oven, and remove the rosemary.
A MEAL IN MINT CONDITION
Plate up the golden lamb, serve the roasted veg alongside, and crumble the drained feta over the roast. Dollop over the minty yoghurt and finish with a scattering of toasted seeds and the remaining mint.

Carrot - 480g
Baby Onions - 6
Fresh Rosemary - 5g
Cabbage - 200g
Sunflower Seeds - 20g
Free-range Lamb Leg Chops - 350g
Low Fat Plain Yoghurt - 60ml
Fresh Mint - 5g
Danish-style Feta - 60g

Download the Recipe

Serves 3

ROAST VEG MEDLEY
Preheat the oven to 200°C. Spread the carrot wedges and onion halves on a roasting tray. Coat in oil, the rinsed rosemary and season. In a bowl, coat the cabbage chunks in oil, season and set aside. Roast the carrot & onion halves in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the cabbage chunks, and roast for the remaining time until turning lightly golden.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LIPSMACKING LAMB
When the roast has 8-10 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
COOLING YOGHURT
In a small bowl, combine the yoghurt with ½ the chopped mint. Season and set aside.
BYE, ROSEMARY
When the roast is done, remove from the oven, and remove the rosemary.
A MEAL IN MINT CONDITION
Plate up the golden lamb, serve the roasted veg alongside, and crumble the drained feta over the roast. Dollop over the minty yoghurt and finish with a scattering of toasted seeds and the remaining mint.

Carrot - 720g
Baby Onions - 9
Fresh Rosemary - 8g
Cabbage - 300g
Sunflower Seeds - 30g
Free-range Lamb Leg Chops - 525g
Low Fat Plain Yoghurt - 90ml
Fresh Mint - 8g
Danish-style Feta - 90g

Download the Recipe

Serves 4

ROAST VEG MEDLEY
Preheat the oven to 200°C. Spread the carrot wedges and onion halves on a roasting tray. Coat in oil, the rinsed rosemary and season. In a bowl, coat the cabbage chunks in oil, season and set aside. Roast the carrot & onion halves in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the cabbage chunks, and roast for the remaining time until turning lightly golden.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LIPSMACKING LAMB
When the roast has 8-10 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
COOLING YOGHURT
In a small bowl, combine the yoghurt with ½ the chopped mint. Season and set aside.
BYE, ROSEMARY
When the roast is done, remove from the oven, and remove the rosemary.
A MEAL IN MINT CONDITION
Plate up the golden lamb, serve the roasted veg alongside, and crumble the drained feta over the roast. Dollop over the minty yoghurt and finish with a scattering of toasted seeds and the remaining mint.