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.
Serving guide
Choose your portion size.
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!
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!
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R248.79
for 4 servings · R62.20 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Lamb Leg Chops needs 700 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Peaches needs 4Red Bull Summer Edition White Peach 250 ml R19.99 · whole pack (size can't be divided)R19.99
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
Not in the Woolies basket — source these elsewhere:
- Dried Oregano
- Lime Juice
Shopping
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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 Potato, Dried Oregano, Free-range Lamb Leg Chops, Lime Juice, Peach, Peach/es, Piquanté Peppers, Rosemary, Spring Onion
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 Potato, Dried Oregano, Free-range Lamb Leg Chops, Lime Juice, Peach, Peach/es, Piquanté Peppers, Rosemary, Spring Onion
How many calories does Lamb Chop & Peach Salsa have?
814 calories
How much fat content does Lamb Chop & Peach Salsa have?
grams