eCook Meal
Caper Garlic Lamb Chops
with green beans & colcannon mashed potatoes
Juicy lamb chops smothered in a delish caper-garlic sauce, served with creamy mashed potatoes laced with soft sautéed cabbage and sided with vibrant charred green beans.
Serving guide
Choose your portion size.
MASH
Place a pot of salted water over a high heat. Add the Potato pieces and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
PREP
Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the trimmed green beans with some salt and pepper for 4-5 minutes until lightly charred but still al dente. Remove from the pan on completion. Wipe and dry the pan. Return it to a medium heat with the flaked Almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
SAUTÉ
Return the pan to a medium heat with a drizzle of oil. When hot, add in the sliced Cabbage and sauté for 2-3 minutes until the cabbage is slightly wilted. In the final minute, add a knob of butter (optional) and season to taste. On completion, mix ½ the cabbage through the mash, adding some seasoning if necessary. Cover and set aside.
LAMB CHOPPITY CHOP
Pat the lamb chops dry with some paper towel. Rub a drizzle of oil, salt, and some pepper into each chop. Return the pan to a high heat. When hot, sear the chops fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the chop and the heat of your pan.)
SAUCE
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated Garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 1 tsp of a sweetener of choice. Cook until the vinegar is almost all evaporated, about 1-2 minutes. Add in the drained Capers, picked Rosemary, 40ml of water and some seasoning. Mix until combined, reduce the heat to medium-low and leave to simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
YUM
Serve up a heap of the colcannon-style mashed Potato. Plate up the lamb chops and side with the charred green beans and remaining Cabbage. Pour over the caper-garlic sauce and garnish with the toasted Almonds. Dig in!
MASH
Place a pot of salted water over a high heat. Add the Potato pieces and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
PREP
Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the trimmed green beans with some salt and pepper for 4-5 minutes until lightly charred but still al dente. Remove from the pan on completion. Wipe and dry the pan. Return it to a medium heat with the flaked Almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
SAUTÉ
Return the pan to a medium heat with a drizzle of oil. When hot, add in the sliced Cabbage and sauté for 2-3 minutes until the cabbage is slightly wilted. In the final minute, add a knob of butter (optional) and season to taste. On completion, mix ½ the cabbage through the mash, adding some seasoning if necessary. Cover and set aside.
LAMB CHOPPITY CHOP
Pat the lamb chops dry with some paper towel. Rub a drizzle of oil, salt, and some pepper into each chop. Return the pan to a high heat. When hot, sear the chops fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the chop and the heat of your pan.)
SAUCE
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated Garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 2 tsp of a sweetener of choice. Cook until the vinegar is almost all evaporated, about 1-2 minutes. Add in the drained Capers, picked Rosemary, 60ml of water and some seasoning. Mix until combined, reduce the heat to medium-low and leave to simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
YUM
Serve up a heap of the colcannon-style mashed Potato. Plate up the lamb chops and side with the charred green beans and remaining Cabbage. Pour over the caper-garlic sauce and garnish with the toasted Almonds. Dig in!
MASH
Place a pot of salted water over a high heat. Add the Potato pieces and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
PREP
Place a large pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the trimmed green beans with some salt and pepper for 5-6 minutes until lightly charred but still al dente. Remove from the pan on completion. Wipe and dry the pan. Return it to a medium heat with the flaked Almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
SAUTÉ
Return the pan to a medium heat with a drizzle of oil. When hot, add in the sliced Cabbage and sauté for 3-4 minutes until the cabbage is slightly wilted. In the final minute, add a knob of butter (optional) and season to taste. On completion, mix ½ the cabbage through the mash, adding some seasoning if necessary. Cover and set aside.
LAMB CHOPPITY CHOP
Pat the lamb chops dry with some paper towel. Rub a drizzle of oil, salt, and some pepper into each chop. Return the pan to a high heat. When hot, sear the chops fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the chop and the heat of your pan.)
SAUCE
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated Garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 1 tbsp of a sweetener of choice. Cook until the vinegar is almost all evaporated, about 2-3 minutes. Add in the drained Capers, picked Rosemary, 80ml of water and some seasoning. Mix until combined, reduce the heat to medium-low and leave to simmer for 3-5 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
YUM
Serve up a heap of the colcannon-style mashed Potato. Plate up the lamb chops and side with the charred green beans and remaining Cabbage. Pour over the caper-garlic sauce and garnish with the toasted Almonds. Dig in!
MASH
Place a pot of salted water over a high heat. Add the Potato pieces and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm.
PREP
Place a large pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the trimmed green beans with some salt and pepper for 5-6 minutes until lightly charred and al dente. Remove from the pan on completion. Wipe and dry the pan. Return it to a medium heat with the flaked Almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
SAUTÉ
Return the pan to a medium heat with a drizzle of oil. When hot, add in the sliced Cabbage and sauté for 3-4 minutes until the cabbage is slightly wilted. In the final minute, add a knob of butter (optional) and season to taste. On completion, mix ½ the cabbage through the mash, adding some seasoning if necessary. Cover and set aside.
LAMB CHOPPITY CHOP
Pat the lamb chops dry with some paper towel. Rub a drizzle of oil, salt, and some pepper into each chop. Return the pan to a high heat. When hot, sear the chops fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the chop and the heat of your pan.)
SAUCE
Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated Garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 2 tbsp of a sweetener of choice. Cook until the vinegar is almost all evaporated, about 2-3 minutes. Add in the drained Capers, picked Rosemary, 100ml of water and some seasoning. Mix until combined, reduce the heat to medium-low and leave to simmer for 3-5 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat.
YUM
Serve up a heap of the colcannon-style mashed Potato. Plate up the lamb chops and side with the charred green beans and remaining Cabbage. Pour over the caper-garlic sauce and garnish with the toasted Almonds. Dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R142.32
for 4 servings · R35.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cabbage needs 400 gCabbage R24.99 · whole pack (size can't be divided)R24.99
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Flaked Almonds needs 60 gAlmond Nut Butter 250 g 250 g at R124.99 · 24% of packR30.00
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Fresh Rosemary needs 8 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR1.85
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Green Beans needs 400 gBulk Green Beans 600 g 600 g at R41.99 · 67% of packR27.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Red Wine Vinegar needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Potato needs 800 gBulk Everyday Potatoes 3 kg 3 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- Capers
- Lamb Leg Chops
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Caper Garlic Lamb Chops?
The preparation time for Caper Garlic Lamb Chops with green beans & colcannon mashed potatoes is between 20 and 40 minutes.
What is the total time required to make Caper Garlic Lamb Chops with green beans & colcannon mashed potatoes?
The total time required to make Caper Garlic Lamb Chops with green beans & colcannon mashed potatoes is between 40 and 55 minutes.
How many servings does Caper Garlic Lamb Chops provide?
4 servings
What are the main ingredients in Caper Garlic Lamb Chops?
Almonds, Cabbage, Capers, Free-range Lamb Leg Chops, Garlic, Green Beans, Potato, Red Wine Vinegar, Rosemary
What is the nutritional information of Caper Garlic Lamb Chops?
Calories: 967, Carbs: 49 grams, Fat: grams, Protein: 50.7 grams, Sugar: 23.2 grams, Salt: 645 grams
How do I prepare Caper Garlic Lamb Chops?
YUM: Serve up a heap of the colcannon-style mashed potato. Plate up the lamb chops and side with the charred green beans and remaining cabbage. Pour over the caper-garlic sauce and garnish with the toasted almonds. Dig in! PREP: Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the trimmed green beans with some salt and pepper for 4-5 minutes until lightly charred but still al dente. Remove from the pan on completion. Wipe and dry the pan. Return it to a medium heat with the flaked almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool. MASH: Place a pot of salted water over a high heat. Add the potato pieces and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter (optional). Season to taste and cover to keep warm. SAUCE: Return the pan to a medium-high heat and deglaze with a splash of water. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting regularly. Add in the vinegar and 2 tsp of a sweetener of choice. Cook until the vinegar is almost all evaporated, about 1-2 minutes. Add in the drained capers, picked rosemary, 60ml of water and some seasoning. Mix until combined, reduce the heat to medium-low and leave to simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional) and remove from the heat. SAUTÉ: Return the pan to a medium heat with a drizzle of oil. When hot, add in the sliced cabbage and sauté for 2-3 minutes until the cabbage is slightly wilted. In the final minute, add a knob of butter (optional) and season to taste. On completion, mix ½ the cabbage through the mash, adding some seasoning if necessary. Cover and set aside. LAMB CHOPPITY CHOP: Pat the lamb chops dry with some paper towel. Rub a drizzle of oil, salt, and some pepper into each chop. Return the pan to a high heat. When hot, sear the chops fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the chop and the heat of your pan.)
What should be prepared from my kitchen to make Caper Garlic Lamb Chops?
Almonds, Cabbage, Capers, Free-range Lamb Leg Chops, Garlic, Green Beans, Potato, Red Wine Vinegar, Rosemary
How many calories does Caper Garlic Lamb Chops have?
967 calories
How much fat content does Caper Garlic Lamb Chops have?
grams