Lamb is cooked until succulent before being covered in a beautiful almond & parsley crumb. It is served on a bed of tender orzo studded with chopped sun-dried tomato. You will love each and every bite of this wonderful dish!
Greek Almond-crusted Lamb
Greek Almond-crusted Lamb
with orzo & sun-dried tomatoes
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Almonds
- Free-Range De-boned Lamb Leg
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Orzo Pasta
- Spinach
- Sun-Dried Tomatoes
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
LOADED ORZO
Preheat the oven to 220°C. Bring a pot of salted water to a boil for the orzo and stir in the stock and the grated garlic. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil, the chopped sun-dried tomatoes, the grated cheese, the shredded spinach, and seasoning.
PERFECT LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 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. Rest for 5 minutes.
SOME PREP
In a bowl, combine the chopped almonds, the chopped parsley, and seasoning.
FEAST LIKE THE GREEKS!
Plate up the loaded orzo and side with the lamb slices. Cover with a layer of the almond mixture. Enjoy, Chef!
Orzo Pasta - 100ml
Vegetable Stock - 5ml
Garlic Clove - 1
Sun-dried Tomatoes - 20g
Italian Style Hard Cheese - 25g
Spinach - 20g
Free-range De-boned Lamb Leg - 160g
Almonds - 20g
Fresh Parsley - 3g
LOADED ORZO
Preheat the oven to 220°C. Bring a pot of salted water to a boil for the orzo and stir in the stock and the grated garlic. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil, the chopped sun-dried tomatoes, the grated cheese, the shredded spinach, and seasoning.
PERFECT LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 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. Rest for 5 minutes.
SOME PREP
In a bowl, combine the chopped almonds, the chopped parsley, and seasoning.
FEAST LIKE THE GREEKS!
Plate up the loaded orzo and side with the lamb slices. Cover with a layer of the almond mixture. Enjoy, Chef!
Orzo Pasta - 200ml
Vegetable Stock - 10ml
Garlic Clove - 1
Sun-dried Tomatoes - 40g
Italian Style Hard Cheese - 50g
Spinach - 40g
Free-range De-boned Lamb Leg - 320g
Almonds - 40g
Fresh Parsley - 5g
LOADED ORZO
Preheat the oven to 220°C. Bring a pot of salted water to a boil for the orzo and stir in the stock and the grated garlic. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil, the chopped sun-dried tomatoes, the grated cheese, the shredded spinach, and seasoning.
PERFECT LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 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. Rest for 5 minutes.
SOME PREP
In a bowl, combine the chopped almonds, the chopped parsley, and seasoning.
FEAST LIKE THE GREEKS!
Plate up the loaded orzo and side with the lamb slices. Cover with a layer of the almond mixture. Enjoy, Chef!
Orzo Pasta - 300ml
Vegetable Stock - 15ml
Garlic Cloves - 2
Sun-dried Tomatoes - 60g
Italian Style Hard Cheese - 75g
Spinach - 60g
Free-range De-boned Lamb Leg - 480g
Almonds - 60g
Fresh Parsley - 8g
LOADED ORZO
Preheat the oven to 220°C. Bring a pot of salted water to a boil for the orzo and stir in the stock and the grated garlic. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil, the chopped sun-dried tomatoes, the grated cheese, the shredded spinach, and seasoning.
PERFECT LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 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. Rest for 5 minutes.
SOME PREP
In a bowl, combine the chopped almonds, the chopped parsley, and seasoning.
FEAST LIKE THE GREEKS!
Plate up the loaded orzo and side with the lamb slices. Cover with a layer of the almond mixture. Enjoy, Chef!
Orzo Pasta - 400ml
Vegetable Stock - 20ml
Garlic Cloves - 2
Sun-dried Tomatoes - 80g
Italian Style Hard Cheese - 100g
Spinach - 80g
Free-range De-boned Lamb Leg - 640g
Almonds - 80g
Fresh Parsley - 10g
Woolies Products in this dish
