Treat yourself with a lamb dish tonight, Chef! This beautiful cut of meat is perfectly complemented by the side dishes, which include a garlic-infused creamed spinach and roasted beetroot, toasted almond, olive, tomato & creamy feta salad. This dinner tastest even better than it looks.
Lamb Chop & Creamed Spinach
Lamb Chop & Creamed Spinach
with beetroot & almonds
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Beetroot
- Creme Fraiche
- Danish-style Feta
- Free-range Lamb Leg Chops
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Pitted Kalamata Olives
- Spinach
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
CRUNCH FACTOR
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMED Spinach
Return the pan to medium heat with a drizzle of oil, and fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the Spinach and cook until wilted, 2-3 minutes (shifting occasionally). Remove from the heat and mix in the crème fraîche and seasoning. If it’s too thick for your liking, loosen with an extra splash of water.
LIPSMACKING LAMB
Place a clean 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.
COLOURFUL SALAD
In a salad bowl, place the olives, the feta, the tomato and the Beetroot. Toss it all together with a drizzle of olive oil and seasoning. Set aside.
AMAZING!
Plate up the golden lamb and serve the creamy Spinach alongside. Serve the Beetroot salad on the side and finish it off with the almonds.
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
CRUNCH FACTOR
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMED Spinach
Return the pan to medium heat with a drizzle of oil, and fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the Spinach and cook until wilted, 2-3 minutes (shifting occasionally). Remove from the heat and mix in the crème fraîche and seasoning. If it’s too thick for your liking, loosen with an extra splash of water.
LIPSMACKING LAMB
Place a clean 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.
COLOURFUL SALAD
In a salad bowl, place the olives, the feta, the tomato and the Beetroot. Toss it all together with a drizzle of olive oil and seasoning. Set aside.
AMAZING!
Plate up the golden lamb and serve the creamy Spinach alongside. Serve the Beetroot salad on the side and finish it off with the almonds.
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CRUNCH FACTOR
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMED Spinach
Return the pan to medium heat with a drizzle of oil, and fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the Spinach and cook until wilted, 3-4 minutes (shifting occasionally). Remove from the heat and mix in the crème fraîche and seasoning. If it’s too thick for your liking, loosen with an extra splash of water.
LIPSMACKING LAMB
Place a clean 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. You may need to do this step in batches. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
COLOURFUL SALAD
In a salad bowl, place the olives, the feta, the tomato and the Beetroot. Toss it all together with a drizzle of olive oil and seasoning. Set aside.
AMAZING!
Plate up the golden lamb and serve the creamy Spinach alongside. Serve the Beetroot salad on the side and finish it off with the almonds.
UN-BEET-ABLE
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CRUNCH FACTOR
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMED Spinach
Return the pan to medium heat with a drizzle of oil, and fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the Spinach and cook until wilted, 3-4 minutes (shifting occasionally). Remove from the heat and mix in the crème fraîche and seasoning. If it’s too thick for your liking, loosen with an extra splash of water.
LIPSMACKING LAMB
Place a clean 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. You may need to do this step in batches. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
COLOURFUL SALAD
In a salad bowl, place the olives, the feta, the tomato and the Beetroot. Toss it all together with a drizzle of olive oil and seasoning. Set aside.
AMAZING!
Plate up the golden lamb and serve the creamy Spinach alongside. Serve the Beetroot salad on the side and finish it off with the almonds.
Frequently Asked Questions
What is the preparation time for Lamb Chop & Creamed Spinach?
The preparation time for Lamb Chop & Creamed Spinach with beetroot & almonds is between 25 and 40 minutes.
What is the total time required to make Lamb Chop & Creamed Spinach with beetroot & almonds?
The total time required to make Lamb Chop & Creamed Spinach with beetroot & almonds is between 40 and 55 minutes.
How many servings does Lamb Chop & Creamed Spinach provide?
4 servings
What are the main ingredients in Lamb Chop & Creamed Spinach?
Almonds, Beetroot, Creme Fraiche, Danish-style Feta, Free-range Lamb Leg Chops, Garlic Clove, Garlic Cloves, Onion, Onions, Pitted Kalamata Olives, Spinach, Tomato, Tomatoes
What is the nutritional information of Lamb Chop & Creamed Spinach?
Calories: 922, Carbs: 32 grams, Fat: grams, Protein: 39.3 grams, Sugar: 13.5 grams, Salt: 1091 grams
How do I prepare Lamb Chop & Creamed Spinach?
AMAZING!: Plate up the golden lamb and serve the creamy spinach alongside. Serve the beetroot salad on the side and finish it off with the almonds. COLOURFUL SALAD: In a salad bowl, place the olives, the feta, the tomato and the beetroot. Toss it all together with a drizzle of olive oil and seasoning. Set aside. LIPSMACKING LAMB: Place a clean 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. CREAMED SPINACH: Return the pan to medium heat with a drizzle of oil, and fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the spinach and cook until wilted, 2-3 minutes (shifting occasionally). Remove from the heat and mix in the crème fraîche and seasoning. If it’s too thick for your liking, loosen with an extra splash of water. CRUNCH FACTOR: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. UN-BEET-ABLE: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Lamb Chop & Creamed Spinach?
Almonds, Beetroot, Creme Fraiche, Danish-style Feta, Free-range Lamb Leg Chops, Garlic Clove, Garlic Cloves, Onion, Onions, Pitted Kalamata Olives, Spinach, Tomato, Tomatoes
How many calories does Lamb Chop & Creamed Spinach have?
922 calories
How much fat content does Lamb Chop & Creamed Spinach have?
grams
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