Great food is a gift, and today’s meal will make your tastebuds think it’s still Christmas, Chef! Smoky paprika-spiced potato rounds are oven roasted until golden, then dished up with juicy lamb, generously covered in a honey-balsamic, cranberry & pecan nut sauce. An onion & spinach side wraps this tasty present up for all to enjoy.
Cranberry-Balsamic Reduction Lamb
Cranberry-Balsamic Reduction Lamb
with roasted smoked paprika potato rounds
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Dried Cranberries
- Free-Range De-boned Lamb Leg
- Garlic Clove
- Garlic Cloves
- Honey-balsamic
- Lemon Juice
- Onion
- Pecan Nuts
- Potato
- Smoked Paprika
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, the smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
MARINATE
Pat the lamb dry with paper towel and season. In a bowl, combine the lemon juice, the garlic, and a drizzle of oil. Add the lamb, toss to combine, and set aside in the fridge.
SAUCE
Place a small pot over medium heat. Add 10g [20g]|#7DA0D7 of butter, the cranberries, the pecans, the Honey-balsamic, and a splash of water. Simmer until slightly reduced and the cranberries are soft, 3-4 minutes. Remove from the heat, season, and cover to keep warm.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Remove the lamb from the marinade, reserving the marinade. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, season, and rest for 5 minutes before slicing. Lightly season the slices.
Spinach
Return the pan, wiped down, with a drizzle of oil. When hot, fry the Onion until soft, 2-3 minutes. Add the Spinach and fry until wilted, 2-3 minutes. Remove from the heat and season.
TIME TO EAT
Plate up the smoked paprika-Potato rounds, side with the lamb, and the Spinach. Pour the cranberry sauce over the lamb. Well done, Chef!
Potato - 200g
Smoked Paprika - 5ml
Free-range De-boned Lamb Leg - 160g
Lemon Juice - 15ml
Garlic Clove - 1
Pecan Nuts - 15g
Dried Cranberries - 20g
Honey-balsamic - 30ml
Onion - 1
Spinach - 40g
ROAST
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, the smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
MARINATE
Pat the lamb dry with paper towel and season. In a bowl, combine the lemon juice, the garlic, and a drizzle of oil. Add the lamb, toss to combine, and set aside in the fridge.
SAUCE
Place a small pot over medium heat. Add 10g [20g]|#7DA0D7 of butter, the cranberries, the pecans, the Honey-balsamic, and a splash of water. Simmer until slightly reduced and the cranberries are soft, 3-4 minutes. Remove from the heat, season, and cover to keep warm.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Remove the lamb from the marinade, reserving the marinade. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, season, and rest for 5 minutes before slicing. Lightly season the slices.
Spinach
Return the pan, wiped down, with a drizzle of oil. When hot, fry the Onion until soft, 2-3 minutes. Add the Spinach and fry until wilted, 2-3 minutes. Remove from the heat and season.
TIME TO EAT
Plate up the smoked paprika-Potato rounds, side with the lamb, and the Spinach. Pour the cranberry sauce over the lamb. Well done, Chef!
Potato - 400g
Smoked Paprika - 10ml
Free-range De-boned Lamb Leg - 320g
Lemon Juice - 30ml
Garlic Clove - 1
Pecan Nuts - 30g
Dried Cranberries - 40g
Honey-balsamic - 60ml
Onion - 1
Spinach - 80g
ROAST
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, the smoked paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
MARINATE
Pat the lamb dry with paper towel and season. In a bowl, combine the lemon juice, the garlic, and a drizzle of oil. Add the lamb, toss to combine, and set aside in the fridge.
SAUCE
Place a small pot over medium heat. Add 30g [40g]|#7DA0D7 of butter, the cranberries, the pecans, the Honey-balsamic, and a splash of water. Simmer until slightly reduced and the cranberries are soft, 4-5 minutes. Remove from the heat, season, and cover to keep warm.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Remove the lamb from the marinade, reserving the marinade. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, season, and rest for 5 minutes before slicing. Lightly season the slices.
Spinach
Return the pan, wiped down, with a drizzle of oil. When hot, fry the Onion until soft, 3-4 minutes. Add the Spinach and fry until wilted, 3-4 minutes. Remove from the heat and season.
TIME TO EAT
Plate up the smoked paprika-Potato rounds, side with the lamb, and the Spinach. Pour the cranberry sauce over the lamb. Well done, Chef!
Potato - 600g
Smoked Paprika - 15ml
Free-range De-boned Lamb Leg - 480g
Lemon Juice - 45ml
Garlic Cloves - 2
Pecan Nuts - 45g
Dried Cranberries - 60g
Honey-balsamic - 90ml
Onion - 1
Spinach - 120g
ROAST
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, the smoked paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
MARINATE
Pat the lamb dry with paper towel and season. In a bowl, combine the lemon juice, the garlic, and a drizzle of oil. Add the lamb, toss to combine, and set aside in the fridge.
SAUCE
Place a small pot over medium heat. Add 30g [40g]|#7DA0D7 of butter, the cranberries, the pecans, the Honey-balsamic, and a splash of water. Simmer until slightly reduced and the cranberries are soft, 4-5 minutes. Remove from the heat, season, and cover to keep warm.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Remove the lamb from the marinade, reserving the marinade. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, season, and rest for 5 minutes before slicing. Lightly season the slices.
Spinach
Return the pan, wiped down, with a drizzle of oil. When hot, fry the Onion until soft, 3-4 minutes. Add the Spinach and fry until wilted, 3-4 minutes. Remove from the heat and season.
TIME TO EAT
Plate up the smoked paprika-Potato rounds, side with the lamb, and the Spinach. Pour the cranberry sauce over the lamb. Well done, Chef!
Potato - 800g
Smoked Paprika - 20ml
Free-range De-boned Lamb Leg - 640g
Lemon Juice - 60ml
Garlic Cloves - 2
Pecan Nuts - 60g
Dried Cranberries - 80g
Honey-balsamic - 120ml
Onion - 1
Spinach - 160g
Frequently Asked Questions
What is the preparation time for Cranberry-Balsamic Reduction Lamb?
The preparation time for Cranberry-Balsamic Reduction Lamb with roasted smoked paprika potato rounds is between 20 and 40 minutes.
What is the total time required to make Cranberry-Balsamic Reduction Lamb with roasted smoked paprika potato rounds?
The total time required to make Cranberry-Balsamic Reduction Lamb with roasted smoked paprika potato rounds is between 40 and 60 minutes.
How many servings does Cranberry-Balsamic Reduction Lamb provide?
4 servings
What are the main ingredients in Cranberry-Balsamic Reduction Lamb?
Dried Cranberries, Free-Range De-boned Lamb Leg, Garlic Clove, Garlic Cloves, Honey-balsamic, Lemon Juice, Onion, Pecan Nuts, Potato, Smoked Paprika, Spinach
What is the nutritional information of Cranberry-Balsamic Reduction Lamb?
Calories: 927.2, Carbs: 91.3 grams, Fat: grams, Protein: 37.2 grams, Sugar: 34 grams, Salt: 485.2 grams
How do I prepare Cranberry-Balsamic Reduction Lamb?
SPINACH: Return the pan, wiped down, with a drizzle of oil. When hot, fry the onion until soft, 2-3 minutes. Add the spinach and fry until wilted, 2-3 minutes. Remove from the heat and season. TIME TO EAT: Plate up the smoked paprika-potato rounds, side with the lamb, and the spinach. Pour the cranberry sauce over the lamb. Well done, Chef! LAMB: Place a pan over medium-high heat with a drizzle of oil. Remove the lamb from the marinade, reserving the marinade. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the reserved marinade. Remove from the pan, season, and rest for 5 minutes before slicing. Lightly season the slices. SAUCE: Place a small pot over medium heat. Add 10g [20g]|#7DA0D7 of butter, the cranberries, the pecans, the honey-balsamic, and a splash of water. Simmer until slightly reduced and the cranberries are soft, 3-4 minutes. Remove from the heat, season, and cover to keep warm. MARINATE: Pat the lamb dry with paper towel and season. In a bowl, combine the lemon juice, the garlic, and a drizzle of oil. Add the lamb, toss to combine, and set aside in the fridge. ROAST: Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Cranberry-Balsamic Reduction Lamb?
Dried Cranberries, Free-Range De-boned Lamb Leg, Garlic Clove, Garlic Cloves, Honey-balsamic, Lemon Juice, Onion, Pecan Nuts, Potato, Smoked Paprika, Spinach
How many calories does Cranberry-Balsamic Reduction Lamb have?
927.2 calories
How much fat content does Cranberry-Balsamic Reduction Lamb have?
grams
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