This is no ordinary lamb and veggie combination, Chef. Oven roasted carrots are elevated with a sweet-spicy feta mixture, then dished up next to NOMU Mexican Spice blend lamb chops, basted with butter. Sided with a feta & mint pea medley with a zest of lemon juice.
Lamb Chop & Minty Peas
Lamb Chop & Minty Peas
with Danish-style feta dressed carrots
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Carrot
- Danish-style Feta
- Free-range Lamb Leg Chops
- Fresh Mint
- Lemon Juice
- NOMU Mexican Spice Blend
- Peas
- Sliced Pickled Jalapeños
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MINTY PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add ½ the crumbled feta and ¾ of the chopped mint. Smash with a fork or potato masher until chunky.
SPICY FETA MIX
In a bowl, combine the remaining feta with the lemon juice (to taste), the chopped jalapeños (to taste), a sweetener, a drizzle of oil, and seasoning. Set aside.
FANCY CARROTS
When the carrots have 5 minutes remaining, scatter over the feta & jalapeño mixture. Return to the oven for the remaining time.
BUTTER-BASTED 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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
10 OUT OF 10!
Serve the loaded carrot wedges with the spicy lamb chop. Side with the minty peas and scatter over the remaining mint.
Carrot - 240g
Peas - 40g
Danish-style Feta - 30g
Fresh Mint - 3g
Lemon Juice - 10ml
Sliced Pickled Jalapeños - 10g
Free-range Lamb Leg Chops - 175g
NOMU Mexican Spice Blend - 5ml
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MINTY PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add ½ the crumbled feta and ¾ of the chopped mint. Smash with a fork or potato masher until chunky.
SPICY FETA MIX
In a bowl, combine the remaining feta with the lemon juice (to taste), the chopped jalapeños (to taste), a sweetener, a drizzle of oil, and seasoning. Set aside.
FANCY CARROTS
When the carrots have 5 minutes remaining, scatter over the feta & jalapeño mixture. Return to the oven for the remaining time.
BUTTER-BASTED 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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
10 OUT OF 10!
Serve the loaded carrot wedges with the spicy lamb chop. Side with the minty peas and scatter over the remaining mint.
Carrot - 480g
Peas - 80g
Danish-style Feta - 60g
Fresh Mint - 5g
Lemon Juice - 20ml
Sliced Pickled Jalapeños - 20g
Free-range Lamb Leg Chops - 350g
NOMU Mexican Spice Blend - 10ml
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MINTY PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add ½ the crumbled feta and ¾ of the chopped mint. Smash with a fork or potato masher until chunky.
SPICY FETA MIX
In a bowl, combine the remaining feta with the lemon juice (to taste), the chopped jalapeños (to taste), a sweetener, a drizzle of oil, and seasoning. Set aside.
FANCY CARROTS
When the carrots have 5 minutes remaining, scatter over the feta & jalapeño mixture. Return to the oven for the remaining time.
BUTTER-BASTED 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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
10 OUT OF 10!
Serve the loaded carrot wedges with the spicy lamb chop. Side with the minty peas and scatter over the remaining mint.
Carrot - 720g
Peas - 120g
Danish-style Feta - 90g
Fresh Mint - 8g
Lemon Juice - 30ml
Sliced Pickled Jalapeños - 30g
Free-range Lamb Leg Chops - 525g
NOMU Mexican Spice Blend - 15ml
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MINTY PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. Add ½ the crumbled feta and ¾ of the chopped mint. Smash with a fork or potato masher until chunky.
SPICY FETA MIX
In a bowl, combine the remaining feta with the lemon juice (to taste), the chopped jalapeños (to taste), a sweetener, a drizzle of oil, and seasoning. Set aside.
FANCY CARROTS
When the carrots have 5 minutes remaining, scatter over the feta & jalapeño mixture. Return to the oven for the remaining time.
BUTTER-BASTED 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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
10 OUT OF 10!
Serve the loaded carrot wedges with the spicy lamb chop. Side with the minty peas and scatter over the remaining mint.
Carrot - 960g
Peas - 160g
Danish-style Feta - 120g
Fresh Mint - 10g
Lemon Juice - 40ml
Sliced Pickled Jalapeños - 40g
Free-range Lamb Leg Chops - 700g
NOMU Mexican Spice Blend - 20ml
Woolies Products in this dish
