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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Lamb Chop & Minty Peas?
The preparation time for Lamb Chop & Minty Peas with Danish-style feta dressed carrots is between 25 and 30 minutes.
What is the total time required to make Lamb Chop & Minty Peas with Danish-style feta dressed carrots?
The total time required to make Lamb Chop & Minty Peas with Danish-style feta dressed carrots is between 30 and 35 minutes.
How many servings does Lamb Chop & Minty Peas provide?
4 servings
What are the main ingredients in Lamb Chop & Minty Peas?
Carrot, Danish-style Feta, Free-range Lamb Leg Chops, Fresh Mint, Lemon Juice, NOMU Mexican Spice Blend, Peas, Sliced Pickled Jalapeños
What is the nutritional information of Lamb Chop & Minty Peas?
Calories: 770, Carbs: 33 grams, Fat: grams, Protein: 37.1 grams, Sugar: 15.9 grams, Salt: 692 grams
How do I prepare Lamb Chop & Minty Peas?
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.
What should be prepared from my kitchen to make Lamb Chop & Minty Peas?
Carrot, Danish-style Feta, Free-range Lamb Leg Chops, Fresh Mint, Lemon Juice, NOMU Mexican Spice Blend, Peas, Sliced Pickled Jalapeños
How many calories does Lamb Chop & Minty Peas have?
770 calories
How much fat content does Lamb Chop & Minty Peas have?
grams
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