Chef, meet your new favourite way to cook potatoes. Crispy smashed potatoes are spiced up with a creamy sriracha mayo. These share a plate with a NOMU Roast Rub-spiced lamb chop, and simple green salad. Garnished with toasted sunflower seeds.
Lamb Chop & Spicy Smashed Potatoes
Lamb Chop & Spicy Smashed Potatoes
with a fresh salad
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Baby Potatoes
- Cucumber
- Free-range Lamb Leg Chops
- NOMU Roast Rub
- Salad Leaves
- Spring Onion
- Spring Onions
- Sriracha Mayo
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PARBOILED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 20-25 minutes. Drain and set aside.
SEEDS & SAUCE
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. In a small bowl, loosen the sriracha mayo with water in 5ml increments until drizzling consistency.
SMASHIN’ IT!
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 15-20 minutes.
BROWNED LAMB
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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
SIMPLE SALAD
In a salad bowl, toss together the rinsed green leaves, the cucumber pieces, a drizzle of olive oil, and seasoning.
WHAT A GREAT PLATE
Plate up the crispy potatoes, drizzle with the sriracha mayo and top with the sliced spring onion. Side with the browned lamb chop and the fresh salad. Garnish with the toasted sunflower seeds. Well done, Chef!
Baby Potatoes - 200g
Sunflower Seeds - 10g
Sriracha Mayo - 50ml
Free-range Lamb Leg Chops - 175g
NOMU Roast Rub - 5ml
Salad Leaves - 20g
Cucumber - 50g
Spring Onion - 1
PARBOILED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 20-25 minutes. Drain and set aside.
SEEDS & SAUCE
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. In a small bowl, loosen the sriracha mayo with water in 5ml increments until drizzling consistency.
SMASHIN’ IT!
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 15-20 minutes.
BROWNED LAMB
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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
SIMPLE SALAD
In a salad bowl, toss together the rinsed green leaves, the cucumber pieces, a drizzle of olive oil, and seasoning.
WHAT A GREAT PLATE
Plate up the crispy potatoes, drizzle with the sriracha mayo and top with the sliced spring onion. Side with the browned lamb chop and the fresh salad. Garnish with the toasted sunflower seeds. Well done, Chef!
Baby Potatoes - 400g
Sunflower Seeds - 20g
Sriracha Mayo - 100ml
Free-range Lamb Leg Chops - 350g
NOMU Roast Rub - 10ml
Salad Leaves - 40g
Cucumber - 100g
Spring Onion - 1
PARBOILED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 25-30 minutes. Drain and set aside.
SEEDS & SAUCE
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. In a small bowl, loosen the sriracha mayo with water in 5ml increments until drizzling consistency.
SMASHIN’ IT!
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 15-20 minutes.
BROWNED LAMB
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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
SIMPLE SALAD
In a salad bowl, toss together the rinsed green leaves, the cucumber pieces, a drizzle of olive oil, and seasoning.
WHAT A GREAT PLATE
Plate up the crispy potatoes, drizzle with the sriracha mayo and top with the sliced spring onion. Side with the browned lamb chop and the fresh salad. Garnish with the toasted sunflower seeds. Well done, Chef!
Baby Potatoes - 600g
Sunflower Seeds - 30ml
Sriracha Mayo - 150ml
Free-range Lamb Leg Chops - 525g
NOMU Roast Rub - 15ml
Salad Leaves - 60g
Cucumber - 150g
Spring Onions - 2
PARBOILED POTATOES
Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 25-30 minutes. Drain and set aside.
SEEDS & SAUCE
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. In a small bowl, loosen the sriracha mayo with water in 5ml increments until drizzling consistency.
SMASHIN’ IT!
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 15-20 minutes.
BROWNED LAMB
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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
SIMPLE SALAD
In a salad bowl, toss together the rinsed green leaves, the cucumber pieces, a drizzle of olive oil, and seasoning.
WHAT A GREAT PLATE
Plate up the crispy potatoes, drizzle with the sriracha mayo and top with the sliced spring onion. Side with the browned lamb chop and the fresh salad. Garnish with the toasted sunflower seeds. Well done, Chef!
Baby Potatoes - 800g
Sunflower Seeds - 40g
Sriracha Mayo - 200ml
Free-range Lamb Leg Chops - 700g
NOMU Roast Rub - 20ml
Salad Leaves - 80g
Cucumber - 200g
Spring Onions - 2
Woolies Products in this dish
