Lamb Chop & Cheese-crusted Potatoes

Dinner shouldn’t be another ‘to do’ list item for the day. Instead, make it a special occasion to slow down after a busy day and savour great food. And this plate of buttery lamb chop, smashed potatoes with a special UCOOK spice covered in cheese, and creamy cucumber salad will make that a very easy thing to do, Chef!

Lamb Chop & Cheese-crusted Potatoes

with a creamy salad

4.9

Hands on Time: 40 - 55 minutes

Overall Time: 45 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Lamb Chop & Cheese-crusted Potatoes
  1. PARBOILED POTATOES

    Preheat the oven to 200°C. Place the Baby Potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.

  2. ADD SOME SPICE & CHEESE

    Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Coat in oil, the Potato Spice, and the cheese. Roast in the hot oven until crispy, 25-30 minutes.

  3. CREAMY SALAD

    While the potatoes are in the oven, combine the Cucumber half-moons, the shredded leaves, the Creamy Tangy Sauce, and seasoning in a bowl. Set aside.

  4. BUTTERY LAMB

    Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.

  5. SET THE TABLE

    Plate up the seared lamb. Side with the cheesy potatoes and the creamy salad.

  1. PARBOILED POTATOES

    Preheat the oven to 200°C. Place the Baby Potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.

  2. ADD SOME SPICE & CHEESE

    Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Coat in oil, the Potato Spice, and the cheese. Roast in the hot oven until crispy, 25-30 minutes.

  3. CREAMY SALAD

    While the potatoes are in the oven, combine the Cucumber half-moons, the shredded leaves, the Creamy Tangy Sauce, and seasoning in a bowl. Set aside.

  4. BUTTERY LAMB

    Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.

  5. SET THE TABLE

    Plate up the seared lamb. Side with the cheesy potatoes and the creamy salad.

  1. PARBOILED POTATOES

    Preheat the oven to 200°C. Place the Baby Potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 20-25 minutes. Drain and set aside.

  2. ADD SOME SPICE & CHEESE

    Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Coat in oil, the Potato Spice, and the cheese. Roast in the hot oven until crispy, 25-30 minutes.

  3. CREAMY SALAD

    While the potatoes are in the oven, combine the Cucumber half-moons, the shredded leaves, the Creamy Tangy Sauce, and seasoning in a bowl. Set aside.

  4. BUTTERY LAMB

    Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.

  5. SET THE TABLE

    Plate up the seared lamb. Side with the cheesy potatoes and the creamy salad.

  1. PARBOILED POTATOES

    Preheat the oven to 200°C. Place the Baby Potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 20-25 minutes. Drain and set aside.

  2. ADD SOME SPICE & CHEESE

    Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Coat in oil, the Potato Spice, and the cheese. Roast in the hot oven until crispy, 25-30 minutes.

  3. CREAMY SALAD

    While the potatoes are in the oven, combine the Cucumber half-moons, the shredded leaves, the Creamy Tangy Sauce, and seasoning in a bowl. Set aside.

  4. BUTTERY LAMB

    Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.

  5. SET THE TABLE

    Plate up the seared lamb. Side with the cheesy potatoes and the creamy salad.

Frequently Asked Questions

What is the preparation time for Lamb Chop & Cheese-crusted Potatoes?

The preparation time for Lamb Chop & Cheese-crusted Potatoes with a creamy salad is between 40 and 55 minutes.

What is the total time required to make Lamb Chop & Cheese-crusted Potatoes with a creamy salad?

The total time required to make Lamb Chop & Cheese-crusted Potatoes with a creamy salad is between 45 and 60 minutes.

How many servings does Lamb Chop & Cheese-crusted Potatoes provide?

4 servings

What are the main ingredients in Lamb Chop & Cheese-crusted Potatoes?

Baby Potatoes, Creamy Tangy Sauce, Cucumber, Free-range Lamb Leg Chops, Grated Italian-style Hard Cheese, Potato Spice, Salad Leaves

What is the nutritional information of Lamb Chop & Cheese-crusted Potatoes?

Calories: 858, Carbs: 49 grams, Fat: grams, Protein: 38.9 grams, Sugar: 7.7 grams, Salt: 322 grams

How do I prepare Lamb Chop & Cheese-crusted Potatoes?

ADD SOME SPICE & CHEESE: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Coat in oil, the potato spice, and the cheese. Roast in the hot oven until crispy, 25-30 minutes. SET THE TABLE: Plate up the seared lamb. Side with the cheesy potatoes and the creamy salad. PARBOILED POTATOES: Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside. CREAMY SALAD: While the potatoes are in the oven, combine the cucumber half-moons, the shredded leaves, the creamy tangy sauce, and seasoning in a bowl. Set aside. BUTTERY LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.

What should be prepared from my kitchen to make Lamb Chop & Cheese-crusted Potatoes?

Baby Potatoes, Creamy Tangy Sauce, Cucumber, Free-range Lamb Leg Chops, Grated Italian-style Hard Cheese, Potato Spice, Salad Leaves

How many calories does Lamb Chop & Cheese-crusted Potatoes have?

858 calories

How much fat content does Lamb Chop & Cheese-crusted Potatoes have?

grams

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