eCook Meal
Lamb Bliss Bowl
with hummus, pickled cucumber & roasted carrot
Enjoy this delightful dinner number! Succulent lamb leg and roasted carrots lay on a bed of zesty hummus. Served with pickled cucumber ribbons and finished off with a scattering of sunflower seeds and fresh mint leaves.
Serving guide
Choose your portion size.
LET’S GET GOING!
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
IN A PICKLE
In a bowl, add the vinegar (to taste), 5ml of a sweetener of choice, and 10ml of water. Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, toss until fully coated, and set aside to pickle.
ZESTY Hummus
In a bowl, combine the Hummus with the lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning.
SUCCULENT LAMB
When the carrots have 15-20 minutes remaining, place a nonstick pan over a medium-high heat. Pat the lamb leg dry with a paper towel. Coat in oil, the rub, and seasoning. When the pan is hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Once browned, add to the roasting tray, with the carrots, to finish cooking in the oven for 5-8 minutes or until cooked to your liking. On completion, rest for 5 minutes before slicing. Lightly season the slices. Drain the pickling liquid from the Cucumber.
MARY HAD A TASTY LAMB!
Make a bed of the zesty Hummus. Top with the succulent lamb slices. Side with the Carrot wedges and the pickled Cucumber. Sprinkle over the sunflower seeds and the mint leaves. Serve with any remaining lemon wedges. Great work, Chef!
LET’S GET GOING!
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
IN A PICKLE
In a bowl, add the vinegar (to taste), 10ml of a sweetener of choice, and 20ml of water. Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, toss until fully coated, and set aside to pickle.
ZESTY Hummus
In a bowl, combine the Hummus with the lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning.
SUCCULENT LAMB
When the carrots have 15-20 minutes remaining, place a nonstick pan over a medium-high heat. Pat the lamb leg dry with a paper towel. Coat in oil, the rub, and seasoning. When the pan is hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Once browned, add to the roasting tray, with the carrots, to finish cooking in the oven for 5-8 minutes or until cooked to your liking. On completion, rest for 5 minutes before slicing. Lightly season the slices. Drain the pickling liquid from the Cucumber.
MARY HAD A TASTY LAMB!
Make a bed of the zesty Hummus. Top with the succulent lamb slices. Side with the Carrot wedges and the pickled Cucumber. Sprinkle over the sunflower seeds and the mint leaves. Serve with any remaining lemon wedges. Great work, Chef!
LET’S GET GOING!
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
IN A PICKLE
In a bowl, add the vinegar (to taste), 15ml of a sweetener of choice, and 30ml of water. Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, toss until fully coated, and set aside to pickle.
ZESTY Hummus
In a bowl, combine the Hummus with the lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning.
SUCCULENT LAMB
When the carrots have 15-20 minutes remaining, place a nonstick pan over a medium-high heat. Pat the lamb leg dry with a paper towel. Coat in oil, the rub, and seasoning. When the pan is hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Once browned, add to the roasting tray, with the carrots, to finish cooking in the oven for 5-8 minutes or until cooked to your liking. On completion, rest for 5 minutes before slicing. Lightly season the slices. Drain the pickling liquid from the Cucumber.
MARY HAD A TASTY LAMB!
Make a bed of the zesty Hummus. Top with the succulent lamb slices. Side with the Carrot wedges and the pickled Cucumber. Sprinkle over the sunflower seeds and the mint leaves. Serve with any remaining lemon wedges. Great work, Chef!
LET’S GET GOING!
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
IN A PICKLE
In a bowl, add the vinegar (to taste), 20ml of a sweetener of choice, and 40ml of water. Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, toss until fully coated, and set aside to pickle.
ZESTY Hummus
In a bowl, combine the Hummus with the lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning.
SUCCULENT LAMB
When the carrots have 15-20 minutes remaining, place a nonstick pan over a medium-high heat. Pat the lamb leg dry with a paper towel. Coat in oil, the rub, and seasoning. When the pan is hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Once browned, add to the roasting tray, with the carrots, to finish cooking in the oven for 5-8 minutes or until cooked to your liking. On completion, rest for 5 minutes before slicing. Lightly season the slices. Drain the pickling liquid from the Cucumber.
MARY HAD A TASTY LAMB!
Make a bed of the zesty Hummus. Top with the succulent lamb slices. Side with the Carrot wedges and the pickled Cucumber. Sprinkle over the sunflower seeds and the mint leaves. Serve with any remaining lemon wedges. Great work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R303.37
for 4 servings · R75.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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White Wine Vinegar needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Free-range Lamb Leg needs 640 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 43% of packR153.60
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Bliss Bowl?
The preparation time for Lamb Bliss Bowl with hummus, pickled cucumber & roasted carrot is between 15 and 30 minutes.
What is the total time required to make Lamb Bliss Bowl with hummus, pickled cucumber & roasted carrot?
The total time required to make Lamb Bliss Bowl with hummus, pickled cucumber & roasted carrot is between 30 and 50 minutes.
How many servings does Lamb Bliss Bowl provide?
4 servings
What are the main ingredients in Lamb Bliss Bowl?
Carrot, Cucumber, Free-Range Deboned Lamb Leg, Fresh Mint, Hummus, Lemon, NOMU Spanish Rub, Sunflower Seeds, White Wine Vinegar
What is the nutritional information of Lamb Bliss Bowl?
Calories: 709, Carbs: 43 grams, Fat: grams, Protein: 36.5 grams, Sugar: 17.5 grams, Salt: 1188 grams
How do I prepare Lamb Bliss Bowl?
LET’S GET GOING!: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. SUCCULENT LAMB: When the carrots have 15-20 minutes remaining, place a nonstick pan over a medium-high heat. Pat the lamb leg dry with a paper towel. Coat in oil, the rub, and seasoning. When the pan is hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Once browned, add to the roasting tray, with the carrots, to finish cooking in the oven for 5-8 minutes or until cooked to your liking. On completion, rest for 5 minutes before slicing. Lightly season the slices. Drain the pickling liquid from the cucumber. MARY HAD A TASTY LAMB!: Make a bed of the zesty hummus. Top with the succulent lamb slices. Side with the carrot wedges and the pickled cucumber. Sprinkle over the sunflower seeds and the mint leaves. Serve with any remaining lemon wedges. Great work, Chef! ZESTY HUMMUS: In a bowl, combine the hummus with the lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. IN A PICKLE: In a bowl, add the vinegar (to taste), 10ml of a sweetener of choice, and 20ml of water. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, toss until fully coated, and set aside to pickle.
What should be prepared from my kitchen to make Lamb Bliss Bowl?
Carrot, Cucumber, Free-Range Deboned Lamb Leg, Fresh Mint, Hummus, Lemon, NOMU Spanish Rub, Sunflower Seeds, White Wine Vinegar
How many calories does Lamb Bliss Bowl have?
709 calories
How much fat content does Lamb Bliss Bowl have?
grams