Keep your reputation as the most talented Chef in the neighbourhood with this gorgeous lamb dish, featuring smoked paprika potatoes, roasted in the oven until golden. Complemented with NOMU Roast Rub-infused lamb with fresh mint, and a creamy feta salad, with pops of briny olives, tangy tomato & homemade red wine vinegar dressing.
Lamb & Paprika Potatoes
Lamb & Paprika Potatoes
with a chunky Greek-style salad
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Potatoes
- Danish-style Feta
- Free-range Lamb Leg Chops
- Fresh Mint
- NOMU Roast Rub
- Pitted Kalamata Olives
- Pumpkin & Sunflower Seed Mix
- Red Wine Vinegar
- Smoked Paprika
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
- Seasoning (salt & pepper)
PAPRIKA POTATOES
Coat the baby potatoes in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). At the halfway mark, toss with the paprika and cook for the remaining time. Alternatively, preheat the oven to 200°C. 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).
FETA & OLIVE SALAD
Place the pumpkin & sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, combine the red wine vinegar, a sweetener (to taste), and a drizzle of olive oil. Toss through the feta, the olives, the Tomato, ½ the mint, 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. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter, the NOMU rub and the remaining mint. Remove from the pan, reserving the pan juices, season, and rest for 5 minutes.
DINNER’S READY
Plate up the golden paprika potatoes and chunky Greek-style salad. Serve alongside the browned lamb and drizzle over any reserved pan juices. Garnish it all with the seed mix.
Baby Potatoes - 250g
Smoked Paprika - 5ml
Pumpkin & Sunflower Seed Mix - 10g
Red Wine Vinegar - 10ml
Danish-style Feta - 30g
Pitted Kalamata Olives - 30g
Tomato - 1
Fresh Mint - 3g
Free-range Lamb Leg Chops - 175g
NOMU Roast Rub - 5ml
PAPRIKA POTATOES
Coat the baby potatoes in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). At the halfway mark, toss with the paprika and cook for the remaining time. Alternatively, preheat the oven to 200°C. 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).
FETA & OLIVE SALAD
Place the pumpkin & sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, combine the red wine vinegar, a sweetener (to taste), and a drizzle of olive oil. Toss through the feta, the olives, the Tomato, ½ the mint, 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. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter, the NOMU rub and the remaining mint. Remove from the pan, reserving the pan juices, season, and rest for 5 minutes.
DINNER’S READY
Plate up the golden paprika potatoes and chunky Greek-style salad. Serve alongside the browned lamb and drizzle over any reserved pan juices. Garnish it all with the seed mix.
Baby Potatoes - 500g
Smoked Paprika - 10ml
Pumpkin & Sunflower Seed Mix - 20g
Red Wine Vinegar - 20ml
Danish-style Feta - 60g
Pitted Kalamata Olives - 60g
Tomato - 1
Fresh Mint - 5g
Free-range Lamb Leg Chops - 350g
NOMU Roast Rub - 10ml
PAPRIKA POTATOES
Coat the baby potatoes in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). At the halfway mark, toss with the paprika and cook for the remaining time. Alternatively, preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FETA & OLIVE SALAD
Place the pumpkin & sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, combine the red wine vinegar, a sweetener (to taste), and a drizzle of olive oil. Toss through the feta, the olives, the Tomato, ½ the mint, 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. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter, the NOMU rub and the remaining mint. Remove from the pan, reserving the pan juices, season, and rest for 5 minutes.
DINNER’S READY
Plate up the golden paprika potatoes and chunky Greek-style salad. Serve alongside the browned lamb and drizzle over any reserved pan juices. Garnish it all with the seed mix.
Baby Potatoes - 750g
Smoked Paprika - 15ml
Pumpkin & Sunflower Seed Mix - 30g
Red Wine Vinegar - 30ml
Danish-style Feta - 90g
Pitted Kalamata Olives - 90g
Tomatoes - 2
Fresh Mint - 8g
Free-range Lamb Leg Chops - 525g
NOMU Roast Rub - 15ml
PAPRIKA POTATOES
Coat the baby potatoes in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). At the halfway mark, toss with the paprika and cook for the remaining time. Alternatively, preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FETA & OLIVE SALAD
Place the pumpkin & sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, combine the red wine vinegar, a sweetener (to taste), and a drizzle of olive oil. Toss through the feta, the olives, the Tomato, ½ the mint, 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. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter, the NOMU rub and the remaining mint. Remove from the pan, reserving the pan juices, season, and rest for 5 minutes.
DINNER’S READY
Plate up the golden paprika potatoes and chunky Greek-style salad. Serve alongside the browned lamb and drizzle over any reserved pan juices. Garnish it all with the seed mix.
Baby Potatoes - 1kg
Smoked Paprika - 20ml
Pumpkin & Sunflower Seed Mix - 40g
Red Wine Vinegar - 40ml
Danish-style Feta - 120g
Pitted Kalamata Olives - 120g
Tomatoes - 2
Fresh Mint - 10g
Free-range Lamb Leg Chops - 700g
NOMU Roast Rub - 20ml
Frequently Asked Questions
What is the preparation time for Lamb & Paprika Potatoes?
The preparation time for Lamb & Paprika Potatoes with a chunky Greek-style salad is between 15 and 20 minutes.
What is the total time required to make Lamb & Paprika Potatoes with a chunky Greek-style salad?
The total time required to make Lamb & Paprika Potatoes with a chunky Greek-style salad is between 20 and 25 minutes.
How many servings does Lamb & Paprika Potatoes provide?
4 servings
What are the main ingredients in Lamb & Paprika Potatoes?
Baby Potatoes, Danish-style Feta, Free-range Lamb Leg Chops, Fresh Mint, NOMU Roast Rub, Pitted Kalamata Olives, Pumpkin & Sunflower Seed Mix, Red Wine Vinegar, Smoked Paprika, Tomato, Tomatoes
What is the nutritional information of Lamb & Paprika Potatoes?
Calories: 954, Carbs: 52 grams, Fat: grams, Protein: 41.4 grams, Sugar: 10.4 grams, Salt: 1035 grams
How do I prepare Lamb & Paprika Potatoes?
PAPRIKA POTATOES: Coat the baby potatoes in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). At the halfway mark, toss with the paprika and cook for the remaining time. Alternatively, preheat the oven to 200°C. 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). DINNER’S READY: Plate up the golden paprika potatoes and chunky Greek-style salad. Serve alongside the browned lamb and drizzle over any reserved pan juices. Garnish it all with the seed mix. LIPSMACKING LAMB: Return the pan to 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, the NOMU rub and the remaining mint. Remove from the pan, reserving the pan juices, season, and rest for 5 minutes. FETA & OLIVE SALAD: Place the pumpkin & sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a salad bowl, combine the red wine vinegar, a sweetener (to taste), and a drizzle of olive oil. Toss through the feta, the olives, the tomato, ½ the mint, and seasoning. Set aside.
What should be prepared from my kitchen to make Lamb & Paprika Potatoes?
Baby Potatoes, Danish-style Feta, Free-range Lamb Leg Chops, Fresh Mint, NOMU Roast Rub, Pitted Kalamata Olives, Pumpkin & Sunflower Seed Mix, Red Wine Vinegar, Smoked Paprika, Tomato, Tomatoes
How many calories does Lamb & Paprika Potatoes have?
954 calories
How much fat content does Lamb & Paprika Potatoes have?
grams
Woolies Products in this dish
