eCook Meal
Lamb Chop & Pea Purée
with harissa roasted carrots & sunflower seeds
Turn peas into a perfect puree for that restaurant-style smear on the plate. Side with harissa carrot, dotted with crumblings of creamy feta, together with juicy lamb chop. A sprinkle of pan-toasted sunflower seeds and a garnish of fresh parsley, and you can proudly serve this mouthwatering meal, even to the pickiest dinner guest!
Serving guide
Choose your portion size.
Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the harissa paste, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
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, 2-3 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.
PEA PUREE
Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Add the Peas and the cream and simmer until the peas are warmed through, 1-2 minutes. Remove from the heat and place the pea mixture in a blender with the lemon juice (to taste), and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER TIME
Smear the pea purée on a plate, side with the roasted Carrot and crumble the feta over the carrot. Serve alongside the lamb chop, sprinkle over the sunflower seeds, and garnish with a sprinkle of the parsley. Cheers, Chef!
Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the harissa paste, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
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, 2-3 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.
PEA PUREE
Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Add the Peas and the cream and simmer until the peas are warmed through, 1-2 minutes. Remove from the heat and place the pea mixture in a blender with the lemon juice (to taste), and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER TIME
Smear the pea purée on a plate, side with the roasted Carrot and crumble the feta over the carrot. Serve alongside the lamb chop, sprinkle over the sunflower seeds, and garnish with a sprinkle of the parsley. Cheers, Chef!
Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the harissa paste, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
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, 2-3 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.
PEA PUREE
Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Add the Peas and the cream and simmer until the peas are warmed through, 2-3 minutes. Remove from the heat and place the pea mixture in a blender with the lemon juice (to taste), and seasoning. Pulse until smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER TIME
Smear the pea purée on a plate, side with the roasted Carrot and crumble the feta over the carrot. Serve alongside the lamb chop, sprinkle over the sunflower seeds, and garnish with a sprinkle of the parsley. Cheers, Chef!
Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the harissa paste, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
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, 2-3 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.
PEA PUREE
Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Add the Peas and the cream and simmer until the peas are warmed through, 2-3 minutes. Remove from the heat and place the pea mixture in a blender with the lemon juice (to taste), and seasoning. Pulse until smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER TIME
Smear the pea purée on a plate, side with the roasted Carrot and crumble the feta over the carrot. Serve alongside the lamb chop, sprinkle over the sunflower seeds, and garnish with a sprinkle of the parsley. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R278.35
for 4 servings · R69.59 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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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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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R49.99 · 32% of packR16.00
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Fresh Cream needs 160 mlFresh Full Cream Milk 2 L 2 L at R40.99 · 8% of packR3.28
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Peas needs 320 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 43% of packR18.34
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Free-range Lamb Leg Chop needs 700 gBulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Harissa Paste
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Chop & Pea Purée?
The preparation time for Lamb Chop & Pea Purée with harissa roasted carrots & sunflower seeds is between 20 and 40 minutes.
What is the total time required to make Lamb Chop & Pea Purée with harissa roasted carrots & sunflower seeds?
The total time required to make Lamb Chop & Pea Purée with harissa roasted carrots & sunflower seeds is between 35 and 55 minutes.
How many servings does Lamb Chop & Pea Purée provide?
4 servings
What are the main ingredients in Lamb Chop & Pea Purée?
Carrot, Danish-style Feta, Free-range Lamb Leg Chop, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Italian Rub, Peas, Pesto Princess Harissa Paste, Sunflower Seeds
What is the nutritional information of Lamb Chop & Pea Purée?
Calories: 1009, Carbs: 45 grams, Fat: grams, Protein: 41.7 grams, Sugar: 20 grams, Salt: 822 grams
How do I prepare Lamb Chop & Pea Purée?
DINNER TIME: Smear the pea purée on a plate, side with the roasted carrot and crumble the feta over the carrot. Serve alongside the lamb chop, sprinkle over the sunflower seeds, and garnish with a sprinkle of the parsley. Cheers, Chef! PEA PUREE: Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Add the peas and the cream and simmer until the peas are warmed through, 1-2 minutes. Remove from the heat and place the pea mixture in a blender with the lemon juice (to taste), and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking. 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, 2-3 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. TOAST: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CARROT: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil, the harissa paste, and season. Roast in the hot oven until golden, 20-25 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 & Pea Purée?
Carrot, Danish-style Feta, Free-range Lamb Leg Chop, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Italian Rub, Peas, Pesto Princess Harissa Paste, Sunflower Seeds
How many calories does Lamb Chop & Pea Purée have?
1009 calories
How much fat content does Lamb Chop & Pea Purée have?
grams