eCook Meal
Relish & Lamb Chops
with roasted beetroot & crispy sage
A colourful relish of tomato, onion & bell pepper is fried until sweet & sticky. Served with a juicy lamb chop infused cumin, which is pan-seared until that perfect medium-rare pink. A generous portion of earthy beetroot dotted with crispy sage leaves complete a fabulous meal to share with family and friends.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 2-3 minutes, add the sage leaves and roast until crispy. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
CHUNKY RELISH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper and the Onion until soft, 4-5 minutes (shifting occasionally). Mix in the NOMU rub and the Tomato. Fry until fragrant, 3-4 minutes. Mix in 50ml [100ml]|#7DA0D7 of water and simmer until reduced to a chunky sauce, 5-6 minutes. Add a sweetener (to taste) and season.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in cumin, and seasoning. When hot, sear the lamb until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional).
DINNER IS READY
Plate up the roast, side with the lamb, and the chunky relish. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 2-3 minutes, add the sage leaves and roast until crispy. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
CHUNKY RELISH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper and the Onion until soft, 4-5 minutes (shifting occasionally). Mix in the NOMU rub and the Tomato. Fry until fragrant, 3-4 minutes. Mix in 50ml [100ml]|#7DA0D7 of water and simmer until reduced to a chunky sauce, 5-6 minutes. Add a sweetener (to taste) and season.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in cumin, and seasoning. When hot, sear the lamb until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional).
DINNER IS READY
Plate up the roast, side with the lamb, and the chunky relish. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 2-3 minutes, add the sage leaves and roast until crispy. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHUNKY RELISH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper and the Onion until soft, 4-5 minutes (shifting occasionally). Mix in the NOMU rub and the Tomato. Fry until fragrant, 5-6 minutes. Mix in 150ml [200ml]|#7DA0D7 of water and simmer until reduced to a chunky sauce, 8-10 minutes. Add a sweetener (to taste) and season.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in cumin, and seasoning. When hot, sear the lamb until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional).
DINNER IS READY
Plate up the roast, side with the lamb, and the chunky relish. Enjoy, Chef!
Beetroot - 600g
Fresh Sage - 8g
Bell Peppers - 2
Onions - 2
NOMU Moroccan Rub - 30ml
Tomatoes - 3
Free-range Lamb Leg Chops - 525g
Ground Cumin - 15ml
ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 2-3 minutes, add the sage leaves and roast until crispy. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHUNKY RELISH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper and the Onion until soft, 4-5 minutes (shifting occasionally). Mix in the NOMU rub and the Tomato. Fry until fragrant, 5-6 minutes. Mix in 150ml [200ml]|#7DA0D7 of water and simmer until reduced to a chunky sauce, 8-10 minutes. Add a sweetener (to taste) and season.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in cumin, and seasoning. When hot, sear the lamb until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional).
DINNER IS READY
Plate up the roast, side with the lamb, and the chunky relish. Enjoy, Chef!
Beetroot - 800g
Fresh Sage - 10g
Bell Peppers - 2
Onions - 2
NOMU Moroccan Rub - 40ml
Tomatoes - 4
Free-range Lamb Leg Chops - 700g
Ground Cumin - 20ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R269.78
for 4 servings · R67.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Ground Cumin needs 20 mlGround Cumin Refill 50 g R32.99 · whole pack (size can't be divided)R32.99
-
Fresh Sage needs 10 gRosemary and Sage Grind 60 g 60 g at R50.99 · 17% of packR8.50
-
Free-range Lamb Leg Chops needs 700 gBulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
-
Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
-
Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R49.99 · 27% of packR13.33
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Relish & Lamb Chops?
The preparation time for Relish & Lamb Chops with roasted beetroot & crispy sage is between 25 and 45 minutes.
What is the total time required to make Relish & Lamb Chops with roasted beetroot & crispy sage?
The total time required to make Relish & Lamb Chops with roasted beetroot & crispy sage is between 40 and 60 minutes.
How many servings does Relish & Lamb Chops provide?
4 servings
What are the main ingredients in Relish & Lamb Chops?
Beetroot, Bell Pepper, Free-range Lamb Leg Chops, Fresh Sage, Ground Cumin, NOMU Moroccan Rub, Onion, Tomato, Tomato/es
What is the nutritional information of Relish & Lamb Chops?
Calories: 778, Carbs: 46 grams, Fat: grams, Protein: 35.9 grams, Sugar: 18.9 grams, Salt: 794 grams
How do I prepare Relish & Lamb Chops?
ROAST: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 2-3 minutes, add the sage leaves and roast until crispy. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). DINNER IS READY: Plate up the roast, side with the lamb, and the chunky relish. Enjoy, Chef! LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in cumin, and seasoning. When hot, sear the lamb until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional). CHUNKY RELISH: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper and the onion until soft, 4-5 minutes (shifting occasionally). Mix in the NOMU rub and the tomato. Fry until fragrant, 3-4 minutes. Mix in 50ml [100ml]|#7DA0D7 of water and simmer until reduced to a chunky sauce, 5-6 minutes. Add a sweetener (to taste) and season.
What should be prepared from my kitchen to make Relish & Lamb Chops?
Beetroot, Bell Pepper, Free-range Lamb Leg Chops, Fresh Sage, Ground Cumin, NOMU Moroccan Rub, Onion, Tomato, Tomato/es
How many calories does Relish & Lamb Chops have?
778 calories
How much fat content does Relish & Lamb Chops have?
grams