Ever wonder why rosemary and lamb are the best of culinary friends, Chef? It’s because the woody, piney flavours of rosemary perfectly complements the rich savouriness of lamb. We’ve paired this pairing with an oven-roasted veggie medley of carrot, leek & kale. Finished with toasted sunflower seeds and dollops of mint-infused yoghurt.
Rosemary Lamb Chop & Roasted Veg
Rosemary Lamb Chop & Roasted Veg
with a minty yoghurt
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Free-range Lamb Leg Chop
- Fresh Mint
- Fresh Rosemary
- Kale
- Leeks
- Low Fat Plain Yoghurt
- NOMU Italian Rub
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
LOADED VEG ROAST
Preheat the oven to 200°C. Spread the Carrot and leeks on a roasting tray. Toss with oil, the NOMU rub and seasoning. In a bowl, lightly coat the kale in oil, and seasoning. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 20-25 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time.
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.
MINTY YOGHURT
In a small bowl, combine the yoghurt with ½ the mint. Season and set aside.
ROSEMARY 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 together with the rosemary until the lamb has 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. Discard the rosemary sprig.
A TASTE SENSATION
Plate up the crispy Kale, topped with the roasted veg. Dollop over the minty yoghurt and finish with a scattering of seeds and the remaining mint. Side with the rosemary-basted lamb. Yum, Chef!
LOADED VEG ROAST
Preheat the oven to 200°C. Spread the Carrot and leeks on a roasting tray. Toss with oil, the NOMU rub and seasoning. In a bowl, lightly coat the kale in oil, and seasoning. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 20-25 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time.
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.
MINTY YOGHURT
In a small bowl, combine the yoghurt with ½ the mint. Season and set aside.
ROSEMARY 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 together with the rosemary until the lamb has 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. Discard the rosemary sprig.
A TASTE SENSATION
Plate up the crispy Kale, topped with the roasted veg. Dollop over the minty yoghurt and finish with a scattering of seeds and the remaining mint. Side with the rosemary-basted lamb. Yum, Chef!
LOADED VEG ROAST
Preheat the oven to 200°C. Spread the Carrot and leeks on a roasting tray. Toss with oil, the NOMU rub and seasoning. In a bowl, lightly coat the kale in oil, and seasoning. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 25-30 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time.
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.
MINTY YOGHURT
In a small bowl, combine the yoghurt with ½ the mint. Season and set aside.
ROSEMARY 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 together with the rosemary until the lamb has 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. Discard the rosemary sprig.
A TASTE SENSATION
Plate up the crispy Kale, topped with the roasted veg. Dollop over the minty yoghurt and finish with a scattering of seeds and the remaining mint. Side with the rosemary-basted lamb. Yum, Chef!
LOADED VEG ROAST
Preheat the oven to 200°C. Spread the Carrot and leeks on a roasting tray. Toss with oil, the NOMU rub and seasoning. In a bowl, lightly coat the kale in oil, and seasoning. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 25-30 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time.
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.
MINTY YOGHURT
In a small bowl, combine the yoghurt with ½ the mint. Season and set aside.
ROSEMARY 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 together with the rosemary until the lamb has 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. Discard the rosemary sprig.
A TASTE SENSATION
Plate up the crispy Kale, topped with the roasted veg. Dollop over the minty yoghurt and finish with a scattering of seeds and the remaining mint. Side with the rosemary-basted lamb. Yum, Chef!
Frequently Asked Questions
What is the preparation time for Rosemary Lamb Chop & Roasted Veg?
The preparation time for Rosemary Lamb Chop & Roasted Veg with a minty yoghurt is between 25 and 45 minutes.
What is the total time required to make Rosemary Lamb Chop & Roasted Veg with a minty yoghurt?
The total time required to make Rosemary Lamb Chop & Roasted Veg with a minty yoghurt is between 40 and 60 minutes.
How many servings does Rosemary Lamb Chop & Roasted Veg provide?
4 servings
What are the main ingredients in Rosemary Lamb Chop & Roasted Veg?
Carrot, Free-range Lamb Leg Chop, Fresh Mint, Fresh Rosemary, Kale, Leeks, Low Fat Plain Yoghurt, NOMU Italian Rub, Sunflower Seeds
What is the nutritional information of Rosemary Lamb Chop & Roasted Veg?
Calories: 805, Carbs: 47 grams, Fat: grams, Protein: 36.8 grams, Sugar: 17.5 grams, Salt: 628 grams
How do I prepare Rosemary Lamb Chop & Roasted Veg?
A TASTE SENSATION: Plate up the crispy kale, topped with the roasted veg. Dollop over the minty yoghurt and finish with a scattering of seeds and the remaining mint. Side with the rosemary-basted lamb. Yum, Chef! ROSEMARY 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 together with the rosemary until the lamb has 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. Discard the rosemary sprig. MINTY YOGHURT: In a small bowl, combine the yoghurt with ½ the mint. Season and set aside. 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. LOADED VEG ROAST: Preheat the oven to 200°C. Spread the carrot and leeks on a roasting tray. Toss with oil, the NOMU rub and seasoning. In a bowl, lightly coat the kale in oil, and seasoning. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 20-25 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time.
What should be prepared from my kitchen to make Rosemary Lamb Chop & Roasted Veg?
Carrot, Free-range Lamb Leg Chop, Fresh Mint, Fresh Rosemary, Kale, Leeks, Low Fat Plain Yoghurt, NOMU Italian Rub, Sunflower Seeds
How many calories does Rosemary Lamb Chop & Roasted Veg have?
805 calories
How much fat content does Rosemary Lamb Chop & Roasted Veg have?
grams
Woolies Products in this dish
