Why use 1 herb in your dinner when you can use 2, Chef? Infused into baby potatoes, the scent of rosemary will float through your kitchen as the spuds cook in the oven until crispy & golden. Plated with a butter-basted lamb chop, dotted with oregeno. The pièce de résistance is the homemade peach salsa, made with fresh peaches, sweet peppers, spring onion & lime juice.
Lamb Chop & Peach Salsa
Lamb Chop & Peach Salsa
with rosemary potatoes
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Potatoes
- Dried Oregano
- Free-range Lamb Leg Chop/s
- Free-range Lamb Leg Chops
- Fresh Rosemary
- Lime Juice
- Peach/es
- Peaches
- Piquanté Peppers
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
ROAST
Coat the baby potatoes in oil, the rosemary, and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
PEACH SALSA
In a bowl, combine the Peach/es, peppers, spring onion (to taste), lime juice, a drizzle of olive oil and season.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the oregano, and seasoning. 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 and rest for 5 minutes.
DINNER IS READY
Dish up the rosemary potatoes, discarding the rosemary sprigs, side with the lamb, and serve alongside the salsa. Enjoy, Chef!
Baby Potatoes - 250g
Fresh Rosemary - 3g
Peach/es - 1
Piquanté Peppers - 20g
Spring Onion - 1
Lime Juice - 15ml
Free-range Lamb Leg Chop/s - 175g
Dried Oregano - 5ml
ROAST
Coat the baby potatoes in oil, the rosemary, and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
PEACH SALSA
In a bowl, combine the Peach/es, peppers, spring onion (to taste), lime juice, a drizzle of olive oil and season.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the oregano, and seasoning. 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 and rest for 5 minutes.
DINNER IS READY
Dish up the rosemary potatoes, discarding the rosemary sprigs, side with the lamb, and serve alongside the salsa. Enjoy, Chef!
Baby Potatoes - 500g
Fresh Rosemary - 5g
Peach/es - 2
Piquanté Peppers - 40g
Spring Onion - 1
Lime Juice - 30ml
Free-range Lamb Leg Chop/s - 350g
Dried Oregano - 10ml
ROAST
Coat the baby potatoes in oil, the rosemary, and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PEACH SALSA
In a bowl, combine the Peaches, peppers, spring onion (to taste), lime juice, a drizzle of olive oil and season.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the oregano, and seasoning. 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 and rest for 5 minutes.
DINNER IS READY
Dish up the rosemary potatoes, discarding the rosemary sprigs, side with the lamb, and serve alongside the salsa. Enjoy, Chef!
Baby Potatoes - 750g
Fresh Rosemary - 8g
Peaches - 3
Piquanté Peppers - 60g
Spring Onions - 2
Lime Juice - 45ml
Free-range Lamb Leg Chops - 525g
Dried Oregano - 15ml
ROAST
Coat the baby potatoes in oil, the rosemary, and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PEACH SALSA
In a bowl, combine the Peaches, peppers, spring onion (to taste), lime juice, a drizzle of olive oil and season.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the oregano, and seasoning. 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 and rest for 5 minutes.
DINNER IS READY
Dish up the rosemary potatoes, discarding the rosemary sprigs, side with the lamb, and serve alongside the salsa. Enjoy, Chef!
Baby Potatoes - 1kg
Fresh Rosemary - 10g
Peaches - 4
Piquanté Peppers - 80g
Spring Onions - 2
Lime Juice - 60ml
Free-range Lamb Leg Chops - 700g
Dried Oregano - 20ml
Frequently Asked Questions
What is the preparation time for Lamb Chop & Peach Salsa?
The preparation time for Lamb Chop & Peach Salsa with rosemary potatoes is between 20 and 25 minutes.
What is the total time required to make Lamb Chop & Peach Salsa with rosemary potatoes?
The total time required to make Lamb Chop & Peach Salsa with rosemary potatoes is between 20 and 25 minutes.
How many servings does Lamb Chop & Peach Salsa provide?
4 servings
What are the main ingredients in Lamb Chop & Peach Salsa?
Baby Potatoes, Dried Oregano, Free-range Lamb Leg Chop/s, Free-range Lamb Leg Chops, Fresh Rosemary, Lime Juice, Peach/es, Peaches, Piquanté Peppers, Spring Onion, Spring Onions
What is the nutritional information of Lamb Chop & Peach Salsa?
Calories: 814, Carbs: 63 grams, Fat: grams, Protein: 34 grams, Sugar: 20.6 grams, Salt: 281 grams
How do I prepare Lamb Chop & Peach Salsa?
PEACH SALSA: In a bowl, combine the peach/es, peppers, spring onion (to taste), lime juice, a drizzle of olive oil and season. DINNER IS READY: Dish up the rosemary potatoes, discarding the rosemary sprigs, side with the lamb, and serve alongside the salsa. Enjoy, Chef! LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the oregano, and seasoning. 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 and rest for 5 minutes. ROAST: Coat the baby potatoes in oil, the rosemary, and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Lamb Chop & Peach Salsa?
Baby Potatoes, Dried Oregano, Free-range Lamb Leg Chop/s, Free-range Lamb Leg Chops, Fresh Rosemary, Lime Juice, Peach/es, Peaches, Piquanté Peppers, Spring Onion, Spring Onions
How many calories does Lamb Chop & Peach Salsa have?
814 calories
How much fat content does Lamb Chop & Peach Salsa have?
grams
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