We think they invented the word ‘lipsmacking’ to describe dishes like this one, Chef! Pan-fried lamb is served with an oven-roasted veggie medley of carrot, onion & kale, which is elevated with fresh rosemary. A mint yoghurt brings a cooling freshness and creamy indulgence to this plate. Finished with crumblings of feta and toasted sunflower seeds.
Lamb Chop & Rosemary Carrots
Lamb Chop & Rosemary Carrots
with crispy kale & baby onions
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Onions
- Carrot
- Danish-style Feta
- Free-range Lamb Leg Chops
- Fresh Mint
- Fresh Rosemary
- Kale
- Low Fat Plain Yoghurt
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
ROSEMARY-INFUSED VEG
Preheat the oven to 200°C. Spread the Carrot and onions on a roasting tray. Toss with oil, the rosemary and seasoning. In a bowl, coat the kale lightly in oil, and season. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 25-30 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time. When the roast is done, remove and discard the rosemary.
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.
BUTTER-BASTED LAMB
When the roast has 8-10 minutes to go, return the 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.
MINTY YOGHURT
In a small bowl, combine the yoghurt with ½ the mint. Season and set aside.
A TASTE SENSATION
Plate up the golden lamb, serve the roasted veg alongside, and crumble the feta over the roast. Dollop over the minty yoghurt and finish with a scattering of seeds and the remaining mint.
ROSEMARY-INFUSED VEG
Preheat the oven to 200°C. Spread the Carrot and onions on a roasting tray. Toss with oil, the rosemary and seasoning. In a bowl, coat the kale lightly in oil, and season. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 25-30 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time. When the roast is done, remove and discard the rosemary.
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.
BUTTER-BASTED LAMB
When the roast has 8-10 minutes to go, return the 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.
MINTY YOGHURT
In a small bowl, combine the yoghurt with ½ the mint. Season and set aside.
A TASTE SENSATION
Plate up the golden lamb, serve the roasted veg alongside, and crumble the feta over the roast. Dollop over the minty yoghurt and finish with a scattering of seeds and the remaining mint.
ROSEMARY-INFUSED VEG
Preheat the oven to 200°C. Spread the Carrot and onions on a roasting tray. Toss with oil, the rosemary and seasoning. In a bowl, coat the kale lightly in oil, and season. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 30-35 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time. When the roast is done, remove and discard the rosemary.
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.
BUTTER-BASTED LAMB
When the roast has 8-10 minutes to go, return the 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.
MINTY YOGHURT
In a small bowl, combine the yoghurt with ½ the mint. Season and set aside.
A TASTE SENSATION
Plate up the golden lamb, serve the roasted veg alongside, and crumble the feta over the roast. Dollop over the minty yoghurt and finish with a scattering of seeds and the remaining mint.
ROSEMARY-INFUSED VEG
Preheat the oven to 200°C. Spread the Carrot and onions on a roasting tray. Toss with oil, the rosemary and seasoning. In a bowl, coat the kale lightly in oil, and season. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 30-35 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time. When the roast is done, remove and discard the rosemary.
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.
BUTTER-BASTED LAMB
When the roast has 8-10 minutes to go, return the 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.
MINTY YOGHURT
In a small bowl, combine the yoghurt with ½ the mint. Season and set aside.
A TASTE SENSATION
Plate up the golden lamb, serve the roasted veg alongside, and crumble the feta over the roast. Dollop over the minty yoghurt and finish with a scattering of seeds and the remaining mint.
Frequently Asked Questions
What is the preparation time for Lamb Chop & Rosemary Carrots?
The preparation time for Lamb Chop & Rosemary Carrots with crispy kale & baby onions is between 25 and 45 minutes.
What is the total time required to make Lamb Chop & Rosemary Carrots with crispy kale & baby onions?
The total time required to make Lamb Chop & Rosemary Carrots with crispy kale & baby onions is between 40 and 60 minutes.
How many servings does Lamb Chop & Rosemary Carrots provide?
4 servings
What are the main ingredients in Lamb Chop & Rosemary Carrots?
Baby Onions, Carrot, Danish-style Feta, Free-range Lamb Leg Chops, Fresh Mint, Fresh Rosemary, Kale, Low Fat Plain Yoghurt, Sunflower Seeds
What is the nutritional information of Lamb Chop & Rosemary Carrots?
Calories: 951.2, Carbs: 77.9 grams, Fat: grams, Protein: 47.1 grams, Sugar: 35.4 grams, Salt: 566.9 grams
How do I prepare Lamb Chop & Rosemary Carrots?
A TASTE SENSATION: Plate up the golden lamb, serve the roasted veg alongside, and crumble the feta over the roast. Dollop over the minty yoghurt and finish with a scattering of seeds and the remaining mint. MINTY YOGHURT: In a small bowl, combine the yoghurt with ½ the mint. Season and set aside. BUTTER-BASTED LAMB: When the roast has 8-10 minutes to go, return the 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. 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. ROSEMARY-INFUSED VEG: Preheat the oven to 200°C. Spread the carrot and onions on a roasting tray. Toss with oil, the rosemary and seasoning. In a bowl, coat the kale lightly in oil, and season. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 25-30 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time. When the roast is done, remove and discard the rosemary.
What should be prepared from my kitchen to make Lamb Chop & Rosemary Carrots?
Baby Onions, Carrot, Danish-style Feta, Free-range Lamb Leg Chops, Fresh Mint, Fresh Rosemary, Kale, Low Fat Plain Yoghurt, Sunflower Seeds
How many calories does Lamb Chop & Rosemary Carrots have?
951.2 calories
How much fat content does Lamb Chop & Rosemary Carrots have?
grams
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