eCook Meal
Lamb Chop & Rosemary Gravy
with potato mash & toasted almonds
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R255.14
for 4 servings · R63.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic clove needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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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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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- NOMU Lamb Stock
Shopping
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Woolies Products in this dish
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, Garlic, Green Leaves, NOMU Lamb Stock, Potato, Rosemary
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?
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. 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. 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. 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. 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. 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, Garlic, Green Leaves, NOMU Lamb Stock, Potato, Rosemary
How many calories does Lamb Chop & Rosemary Gravy have?
770 calories
How much fat content does Lamb Chop & Rosemary Gravy have?
grams