This lamb chop dish will be ready chop-chop, Chef! Soon you will be enjoying a silky smooth potato mash with a butter-basted lamb chop, glistening with a homemade garlic & rosemary gravy. Balanced with the nutty freshness of a toasted almond & greens salad.
Lamb Chop & Rosemary Gravy
Lamb Chop & Rosemary Gravy
with potato mash & toasted almonds
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Almonds
- Cornflour
- Free-range Lamb Leg Chops
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU Lamb Stock
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to 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.
GRAVY
Boil the kettle. Dilute the stock with 100ml of water. Return the pan to medium heat with all the pan juices. When hot, fry the grated garlic and the chopped rosemary until fragrant, 1-2 minutes. Add the flour and mix until combined. Slowly whisk in the diluted stock until there are no lumps. Simmer until thickening, 2-3 minutes. Add a splash of water if it’s too thick. Remove from the heat and season.
QUICK SALAD
In a salad bowl, dress the rinsed green leaves with a drizzle of olive oil and season. Add the toasted Almonds and toss to combine.
TIME TO EAT
Plate up the mash, side with the chop, drizzle over the gravy, and serve the fresh salad alongside. Easy, Chef!
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to 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.
GRAVY
Boil the kettle. Dilute the stock with 200ml of water. Return the pan to medium heat with all the pan juices. When hot, fry the grated garlic and the chopped rosemary until fragrant, 1-2 minutes. Add the flour and mix until combined. Slowly whisk in the diluted stock until there are no lumps. Simmer until thickening, 2-3 minutes. Add a splash of water if it’s too thick. Remove from the heat and season.
QUICK SALAD
In a salad bowl, dress the rinsed green leaves with a drizzle of olive oil and season. Add the toasted Almonds and toss to combine.
TIME TO EAT
Plate up the mash, side with the chops, drizzle over the gravy, and serve the fresh salad alongside. Easy, Chef!
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to 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.
GRAVY
Boil the kettle. Dilute the stock with 300ml of water. Return the pan to medium heat with all the pan juices. When hot, fry the grated garlic and the chopped rosemary until fragrant, 1-2 minutes. Add the flour and mix until combined. Slowly whisk in the diluted stock until there are no lumps. Simmer until thickening, 3-5 minutes. Add a splash of water if it’s too thick. Remove from the heat and season.
QUICK SALAD
In a salad bowl, dress the rinsed green leaves with a drizzle of olive oil and season. Add the toasted Almonds and toss to combine.
TIME TO EAT
Plate up the mash, side with the chops, drizzle over the gravy, and serve the fresh salad alongside. Easy, Chef!
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to 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.
GRAVY
Boil the kettle. Dilute the stock with 400ml of water. Return the pan to medium heat with all the pan juices. When hot, fry the grated garlic and the chopped rosemary until fragrant, 1-2 minutes. Add the flour and mix until combined. Slowly whisk in the diluted stock until there are no lumps. Simmer until thickening, 3-5 minutes. Add a splash of water if it’s too thick. Remove from the heat and season.
QUICK SALAD
In a salad bowl, dress the rinsed green leaves with a drizzle of olive oil and season. Add the toasted Almonds and toss to combine.
TIME TO EAT
Plate up the mash, side with the chops, drizzle over the gravy, and serve the fresh salad alongside. Easy, Chef!
Frequently Asked Questions
What is the preparation time for Lamb Chop & Rosemary Gravy?
The preparation time for Lamb Chop & Rosemary Gravy with potato mash & toasted almonds is between 20 and 30 minutes.
What is the total time required to make Lamb Chop & Rosemary Gravy with potato mash & toasted almonds?
The total time required to make Lamb Chop & Rosemary Gravy with potato mash & toasted almonds is between 30 and 35 minutes.
How many servings does Lamb Chop & Rosemary Gravy provide?
4 servings
What are the main ingredients in Lamb Chop & Rosemary Gravy?
Almonds, Cornflour, Free-range Lamb Leg Chops, Fresh Rosemary, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Lamb Stock, Potato
What is the nutritional information of Lamb Chop & Rosemary Gravy?
Calories: 770, Carbs: 43 grams, Fat: grams, Protein: 35.2 grams, Sugar: 2.7 grams, Salt: 182 grams
How do I prepare Lamb Chop & Rosemary Gravy?
MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. TOAST: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LAMB: Return the pan to 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. GRAVY: Boil the kettle. Dilute the stock with 200ml of water. Return the pan to medium heat with all the pan juices. When hot, fry the grated garlic and the chopped rosemary until fragrant, 1-2 minutes. Add the flour and mix until combined. Slowly whisk in the diluted stock until there are no lumps. Simmer until thickening, 2-3 minutes. Add a splash of water if it’s too thick. Remove from the heat and season. QUICK SALAD: In a salad bowl, dress the rinsed green leaves with a drizzle of olive oil and season. Add the toasted almonds and toss to combine. TIME TO EAT: Plate up the mash, side with the chops, drizzle over the gravy, and serve the fresh salad alongside. Easy, Chef!
What should be prepared from my kitchen to make Lamb Chop & Rosemary Gravy?
Almonds, Cornflour, Free-range Lamb Leg Chops, Fresh Rosemary, Garlic Clove, Garlic Cloves, Green Leaves, NOMU Lamb Stock, Potato
How many calories does Lamb Chop & Rosemary Gravy have?
770 calories
How much fat content does Lamb Chop & Rosemary Gravy have?
grams
Woolies Products in this dish
