Officially called Potato à la Hasselbacken, these fan-like cuts of baked potato filled with crumblings of feta will easily impress any guest, but are surprisingly hassle-free to make. Plated with tender lamb slices drizzled with a homemade green olive dressing and an almond & piquanté pepper salad.
Lamb & Hasselback Potato
Lamb & Hasselback Potato
with a 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
- Kale
- NOMU Roast Rub
- Piquanté Peppers
- Pitted Green Olives
- Potato
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the Potato between the handles of two wooden spoons. Cut slices along the top of the potato, 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.
Almonds & OLIVES
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. In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
ROAST Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the potatoes have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. 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.
BETTA WITH FETA
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the 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 lamb alongside. Drizzle with the green olive dressing and serve the crispy Kale, topped with peppers, and nuts on the side. Garnish it all with the remaining parsley.
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the Potato between the handles of two wooden spoons. Cut slices along the top of the potato, 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.
Almonds & OLIVES
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. In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
ROAST Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the potatoes have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. 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.
BETTA WITH FETA
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the 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 lamb alongside. Drizzle with the green olive dressing and serve the crispy Kale, topped with peppers, and nuts on the side. Garnish it all with the remaining parsley.
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the Potato between the handles of two wooden spoons. Cut slices along the top of the potato, 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.
Almonds & OLIVES
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. In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
ROAST Kale
Place the Kale on a second roasting tray with a drizzle of oil and seasoning.) Using your hands, gently massage until softened and coated. When the potatoes have 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. 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.
BETTA WITH FETA
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the 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 lamb alongside. Drizzle with the green olive dressing and serve the crispy Kale, topped with peppers, and nuts on the side. Garnish it all with the remaining parsley.
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the Potato between the handles of two wooden spoons. Cut slices along the top of the potato, 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.
Almonds & OLIVES
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. In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
ROAST Kale
Place the Kale on a second roasting tray with a drizzle of oil and seasoning.) Using your hands, gently massage until softened and coated. When the potatoes have 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. 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.
BETTA WITH FETA
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the 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 lamb alongside. Drizzle with the green olive dressing and serve the crispy Kale, topped with peppers, and nuts on the side. Garnish it all with the remaining parsley.
Frequently Asked Questions
What is the preparation time for Lamb & Hasselback Potato?
The preparation time for Lamb & Hasselback Potato with a green olive dressing is between 35 and 50 minutes.
What is the total time required to make Lamb & Hasselback Potato with a green olive dressing?
The total time required to make Lamb & Hasselback Potato with a green olive dressing is between 50 and 65 minutes.
How many servings does Lamb & Hasselback Potato provide?
4 servings
What are the main ingredients in Lamb & Hasselback Potato?
Almonds, Danish-style Feta, Free-Range De-boned Lamb Leg, Fresh Parsley, Kale, NOMU Roast Rub, Piquanté Peppers, Pitted Green Olives, Potato, Red Wine Vinegar
What is the nutritional information of Lamb & Hasselback Potato?
Calories: 867, Carbs: 48.8 grams, Fat: grams, Protein: 44.7 grams, Sugar: 8 grams, Salt: 1534 grams
How do I prepare Lamb & Hasselback Potato?
ROAST KALE: Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the potatoes have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. HASSLE-FREE HASSELBACK: Preheat the oven to 220°C. Place the potato between the handles of two wooden spoons. Cut slices along the top of the potato, 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. LIPSMACKING LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. 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. ALMONDS & OLIVES: 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. In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), 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 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 lamb alongside. Drizzle with the green olive dressing and serve the crispy kale, topped with peppers, and nuts on the side. Garnish it all with the remaining parsley.
What should be prepared from my kitchen to make Lamb & Hasselback Potato?
Almonds, Danish-style Feta, Free-Range De-boned Lamb Leg, Fresh Parsley, Kale, NOMU Roast Rub, Piquanté Peppers, Pitted Green Olives, Potato, Red Wine Vinegar
How many calories does Lamb & Hasselback Potato have?
867 calories
How much fat content does Lamb & Hasselback Potato have?
grams
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