What better way to brighten your day with a soul-satisfying meal, Chef? A lamb chop is seared in butter and served with a beautiful veggie medley that’s roasted in the oven with fresh rosemary, featuring carrot wedges, baby onions, & golden cabbage. Finished with a mint-infused yoghurt and toasted sunflower seeds.
Serving guide
Choose your portion size.
ROAST VEG MEDLEY
Preheat the oven to 200°C. Spread the Carrot wedges and onion halves on a roasting tray. Coat in oil, the rinsed Rosemary and season. In a bowl, coat the cabbage chunks in oil, season and set aside. Roast the carrot & onion halves in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the cabbage chunks, and roast for the remaining time until turning lightly golden.
SUNNY SEEDS
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.
LIPSMACKING LAMB
When the roast has 8-10 minutes to go, 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. Remove from the pan, season, and rest for 5 minutes.
COOLING Yoghurt
In a small bowl, combine the Yoghurt with ½ the chopped mint. Season and set aside.
BYE, Rosemary
When the roast is done, remove from the oven, and remove the Rosemary.
A MEAL IN MINT CONDITION
Plate up the golden lamb, serve the roasted veg alongside, and crumble the drained Feta over the roast. Dollop over the minty Yoghurt and finish with a scattering of toasted seeds and the remaining mint.
ROAST VEG MEDLEY
Preheat the oven to 200°C. Spread the Carrot wedges and onion halves on a roasting tray. Coat in oil, the rinsed Rosemary and season. In a bowl, coat the cabbage chunks in oil, season and set aside. Roast the carrot & onion halves in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the cabbage chunks, and roast for the remaining time until turning lightly golden.
SUNNY SEEDS
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.
LIPSMACKING LAMB
When the roast has 8-10 minutes to go, 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. Remove from the pan, season, and rest for 5 minutes.
COOLING Yoghurt
In a small bowl, combine the Yoghurt with ½ the chopped mint. Season and set aside.
BYE, Rosemary
When the roast is done, remove from the oven, and remove the Rosemary.
A MEAL IN MINT CONDITION
Plate up the golden lamb, serve the roasted veg alongside, and crumble the drained Feta over the roast. Dollop over the minty Yoghurt and finish with a scattering of toasted seeds and the remaining mint.
ROAST VEG MEDLEY
Preheat the oven to 200°C. Spread the Carrot wedges and onion halves on a roasting tray. Coat in oil, the rinsed Rosemary and season. In a bowl, coat the cabbage chunks in oil, season and set aside. Roast the carrot & onion halves in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the cabbage chunks, and roast for the remaining time until turning lightly golden.
SUNNY SEEDS
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.
LIPSMACKING LAMB
When the roast has 8-10 minutes to go, 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. Remove from the pan, season, and rest for 5 minutes.
COOLING Yoghurt
In a small bowl, combine the Yoghurt with ½ the chopped mint. Season and set aside.
BYE, Rosemary
When the roast is done, remove from the oven, and remove the Rosemary.
A MEAL IN MINT CONDITION
Plate up the golden lamb, serve the roasted veg alongside, and crumble the drained Feta over the roast. Dollop over the minty Yoghurt and finish with a scattering of toasted seeds and the remaining mint.
ROAST VEG MEDLEY
Preheat the oven to 200°C. Spread the Carrot wedges and onion halves on a roasting tray. Coat in oil, the rinsed Rosemary and season. In a bowl, coat the cabbage chunks in oil, season and set aside. Roast the carrot & onion halves in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the cabbage chunks, and roast for the remaining time until turning lightly golden.
SUNNY SEEDS
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.
LIPSMACKING LAMB
When the roast has 8-10 minutes to go, 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. Remove from the pan, season, and rest for 5 minutes.
COOLING Yoghurt
In a small bowl, combine the Yoghurt with ½ the chopped mint. Season and set aside.
BYE, Rosemary
When the roast is done, remove from the oven, and remove the Rosemary.
A MEAL IN MINT CONDITION
Plate up the golden lamb, serve the roasted veg alongside, and crumble the drained Feta over the roast. Dollop over the minty Yoghurt and finish with a scattering of toasted seeds and the remaining mint.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R275.85
for 4 servings · R68.96 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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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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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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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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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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Baby Onions needs 12Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
Shopping
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Frequently Asked Questions
What is the preparation time for Lamb Chop & Roast Veg?
The preparation time for Lamb Chop & Roast Veg with minty yoghurt is between 25 and 45 minutes.
What is the total time required to make Lamb Chop & Roast Veg with minty yoghurt?
The total time required to make Lamb Chop & Roast Veg with minty yoghurt is between 40 and 60 minutes.
How many servings does Lamb Chop & Roast Veg provide?
4 servings
What are the main ingredients in Lamb Chop & Roast Veg?
Baby Onion, Cabbage, Carrot, Feta, Free-range Lamb Leg Chops, Fresh Mint, Rosemary, Sunflower Seeds, Yoghurt
What is the nutritional information of Lamb Chop & Roast Veg?
Calories: 967, Carbs: 80 grams, Fat: grams, Protein: 47.2 grams, Sugar: 38.1 grams, Salt: 569 grams
How do I prepare Lamb Chop & Roast Veg?
A MEAL IN MINT CONDITION: Plate up the golden lamb, serve the roasted veg alongside, and crumble the drained feta over the roast. Dollop over the minty yoghurt and finish with a scattering of toasted seeds and the remaining mint. ROAST VEG MEDLEY: Preheat the oven to 200°C. Spread the carrot wedges and onion halves on a roasting tray. Coat in oil, the rinsed rosemary and season. In a bowl, coat the cabbage chunks in oil, season and set aside. Roast the carrot & onion halves in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the cabbage chunks, and roast for the remaining time until turning lightly golden. BYE, ROSEMARY: When the roast is done, remove from the oven, and remove the rosemary. LIPSMACKING LAMB: When the roast has 8-10 minutes to go, 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. Remove from the pan, season, and rest for 5 minutes. COOLING YOGHURT: In a small bowl, combine the yoghurt with ½ the chopped mint. Season and set aside. SUNNY SEEDS: 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.
What should be prepared from my kitchen to make Lamb Chop & Roast Veg?
Baby Onion, Cabbage, Carrot, Feta, Free-range Lamb Leg Chops, Fresh Mint, Rosemary, Sunflower Seeds, Yoghurt
How many calories does Lamb Chop & Roast Veg have?
967 calories
How much fat content does Lamb Chop & Roast Veg have?
grams