eCook Meal
Indian-spiced Lamb Chops
with buttery baby potatoes & fresh chilli
A quick and delicious recipe ideal for a weeknight dinner or braai! Indian spiced & marinated lamb chops are grilled & served alongside a fresh salad with buttery baby potatoes. The only problem with these lip-smacking lamb chops is that you’ll want more!
Serving guide
Choose your portion size.
HOT POTATOES
Place the halved baby potatoes in a pot with salted water over high heat. Pop on the lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer until cooked through, 15-20 minutes. Drain and return the potatoes to the pot. Add a knob of butter, ½ the sliced Chilli (to taste), and seasoning. Cover with the lid and shake the pot until the potatoes are coated in the melted butter. Cover to keep warm.
MARINATION STATION
Pat the lamb chops dry with paper towel and place in a bowl. Add the curry paste, a drizzle of oil, and seasoning. Toss until fully coated and set aside to marinate.
PREP STEP
Rinse the salad leaves, the spring onion, and the Radish. Finely chop the spring onion. Slice the radish into rounds. Drain and crumble the feta.
SIZZLING LAMB
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the marinated lamb chops until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes.
FINAL FLAIR
In a salad bowl, combine the rinsed salad leaves, the Radish rounds, the vinegar, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the spiced lamb chops. Side with the buttery baby potatoes and the salad. Garnish with the remaining Chilli (to taste) and the chopped spring onion. Well done, Chef!
HOT POTATOES
Place the halved baby potatoes in a pot with salted water over high heat. Pop on the lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer until cooked through, 15-20 minutes. Drain and return the potatoes to the pot. Add a knob of butter, ½ the sliced Chilli (to taste), and seasoning. Cover with the lid and shake the pot until the potatoes are coated in the melted butter. Cover to keep warm.
MARINATION STATION
Pat the lamb chops dry with paper towel and place in a bowl. Add the curry paste, a drizzle of oil, and seasoning. Toss until fully coated and set aside to marinate.
PREP STEP
Rinse the salad leaves, the spring onion, and the Radish. Finely chop the spring onion. Slice the radish into rounds. Drain and crumble the feta.
SIZZLING LAMB
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the marinated lamb chops until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes.
FINAL FLAIR
In a salad bowl, combine the rinsed salad leaves, the Radish rounds, the vinegar, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the spiced lamb chops. Side with the buttery baby potatoes and the salad. Garnish with the remaining Chilli (to taste) and the chopped spring onion. Well done, Chef!
HOT POTATOES
Place the halved baby potatoes in a pot with salted water over high heat. Pop on the lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer until cooked through, 20-25 minutes. Drain and return the potatoes to the pot. Add a knob of butter, ½ the sliced Chilli (to taste), and seasoning. Cover with the lid and shake the pot until the potatoes are coated in the melted butter. Cover to keep warm.
MARINATION STATION
Pat the lamb chops dry with paper towel and place in a bowl. Add the curry paste, a drizzle of oil, and seasoning. Toss until fully coated and set aside to marinate.
PREP STEP
Rinse the salad leaves, the spring onions, and the Radish. Finely chop the spring onions. Slice the radish into rounds. Drain and crumble the feta.
SIZZLING LAMB
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the marinated lamb chops until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes.
FINAL FLAIR
In a salad bowl, combine the rinsed salad leaves, the Radish rounds, the vinegar, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the spiced lamb chops. Side with the buttery baby potatoes and the salad. Garnish with the remaining Chilli (to taste) and the chopped spring onion. Well done, Chef!
HOT POTATOES
Place the halved baby potatoes in a pot with salted water over high heat. Pop on the lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer until cooked through, 20-25 minutes. Drain and return the potatoes to the pot. Add a knob of butter, ½ the sliced Chilli (to taste), and seasoning. Cover with the lid and shake the pot until the potatoes are coated in the melted butter. Cover to keep warm.
MARINATION STATION
Pat the lamb chops dry with paper towel and place in a bowl. Add the curry paste, a drizzle of oil, and seasoning. Toss until fully coated and set aside to marinate.
PREP STEP
Rinse the salad leaves, the spring onions, and the Radish. Finely chop the spring onions. Slice the radish into rounds. Drain and crumble the feta.
SIZZLING LAMB
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the marinated lamb chops until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes.
FINAL FLAIR
In a salad bowl, combine the rinsed salad leaves, the Radish rounds, the vinegar, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the spiced lamb chops. Side with the buttery baby potatoes and the salad. Garnish with the remaining Chilli (to taste) and the chopped spring onion. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R263.31
for 4 servings · R65.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Free-range Lamb Leg Chops needs 700 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
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Radish needs 40 gRadish 150 g 150 g at R21.99 · 27% of packR5.86
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Indian-spiced Lamb Chops?
The preparation time for Indian-spiced Lamb Chops with buttery baby potatoes & fresh chilli is between 10 and 25 minutes.
What is the total time required to make Indian-spiced Lamb Chops with buttery baby potatoes & fresh chilli?
The total time required to make Indian-spiced Lamb Chops with buttery baby potatoes & fresh chilli is between 25 and 35 minutes.
How many servings does Indian-spiced Lamb Chops provide?
4 servings
What are the main ingredients in Indian-spiced Lamb Chops?
Baby Potato, Chilli, Feta, Free-range Lamb Leg Chops, Radish, Red Wine Vinegar, Salad Leaves, Spice & All Things Nice Curry Paste, Spring Onion
What is the nutritional information of Indian-spiced Lamb Chops?
Calories: 863, Carbs: 46 grams, Fat: grams, Protein: 39 grams, Sugar: 7.7 grams, Salt: 746 grams
How do I prepare Indian-spiced Lamb Chops?
FINAL FLAIR: In a salad bowl, combine the rinsed salad leaves, the radish rounds, the vinegar, the crumbled feta, a drizzle of olive oil, and seasoning. DINNER IS SERVED: Plate up the spiced lamb chops. Side with the buttery baby potatoes and the salad. Garnish with the remaining chilli (to taste) and the chopped spring onion. Well done, Chef! SIZZLING LAMB: Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the marinated lamb chops until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes. PREP STEP: Rinse the salad leaves, the spring onion, and the radish. Finely chop the spring onion. Slice the radish into rounds. Drain and crumble the feta. HOT POTATOES: Place the halved baby potatoes in a pot with salted water over high heat. Pop on the lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer until cooked through, 15-20 minutes. Drain and return the potatoes to the pot. Add a knob of butter, ½ the sliced chilli (to taste), and seasoning. Cover with the lid and shake the pot until the potatoes are coated in the melted butter. Cover to keep warm. MARINATION STATION: Pat the lamb chops dry with paper towel and place in a bowl. Add the curry paste, a drizzle of oil, and seasoning. Toss until fully coated and set aside to marinate.
What should be prepared from my kitchen to make Indian-spiced Lamb Chops?
Baby Potato, Chilli, Feta, Free-range Lamb Leg Chops, Radish, Red Wine Vinegar, Salad Leaves, Spice & All Things Nice Curry Paste, Spring Onion
How many calories does Indian-spiced Lamb Chops have?
863 calories
How much fat content does Indian-spiced Lamb Chops have?
grams