Lamb Chop & Spicy Smashed Potatoes

Chef, meet your new favourite way to cook potatoes. Crispy smashed potatoes are spiced up with a creamy sriracha mayo. These share a plate with a NOMU Roast Rub-spiced lamb chop, and simple green salad. Garnished with toasted sunflower seeds.

Lamb Chop & Spicy Smashed Potatoes

with a fresh salad

4.9

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 65 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Lamb Chop & Spicy Smashed Potatoes
  1. PARBOILED POTATOES

    Preheat the oven to 220°C. Place the Baby Potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 20-25 minutes. Drain and set aside.

  2. SEEDS & SAUCE

    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. In a small bowl, loosen the Sriracha Mayo with water in 5ml increments until drizzling consistency.

  3. SMASHIN’ IT!

    Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 15-20 minutes.

  4. BROWNED LAMB

    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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.

  5. SIMPLE SALAD

    In a salad bowl, toss together the rinsed green leaves, the Cucumber pieces, a drizzle of olive oil, and seasoning.

  6. WHAT A GREAT PLATE

    Plate up the crispy potatoes, drizzle with the Sriracha Mayo and top with the sliced Spring Onion. Side with the browned lamb chop and the fresh salad. Garnish with the toasted Sunflower Seeds. Well done, Chef!

  1. PARBOILED POTATOES

    Preheat the oven to 220°C. Place the Baby Potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 20-25 minutes. Drain and set aside.

  2. SEEDS & SAUCE

    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. In a small bowl, loosen the Sriracha Mayo with water in 5ml increments until drizzling consistency.

  3. SMASHIN’ IT!

    Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 15-20 minutes.

  4. BROWNED LAMB

    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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.

  5. SIMPLE SALAD

    In a salad bowl, toss together the rinsed green leaves, the Cucumber pieces, a drizzle of olive oil, and seasoning.

  6. WHAT A GREAT PLATE

    Plate up the crispy potatoes, drizzle with the Sriracha Mayo and top with the sliced Spring Onion. Side with the browned lamb chop and the fresh salad. Garnish with the toasted Sunflower Seeds. Well done, Chef!

  1. PARBOILED POTATOES

    Preheat the oven to 220°C. Place the Baby Potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 25-30 minutes. Drain and set aside.

  2. SEEDS & SAUCE

    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. In a small bowl, loosen the Sriracha Mayo with water in 5ml increments until drizzling consistency.

  3. SMASHIN’ IT!

    Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 15-20 minutes.

  4. BROWNED LAMB

    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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.

  5. SIMPLE SALAD

    In a salad bowl, toss together the rinsed green leaves, the Cucumber pieces, a drizzle of olive oil, and seasoning.

  6. WHAT A GREAT PLATE

    Plate up the crispy potatoes, drizzle with the Sriracha Mayo and top with the sliced Spring Onion. Side with the browned lamb chop and the fresh salad. Garnish with the toasted Sunflower Seeds. Well done, Chef!

  1. PARBOILED POTATOES

    Preheat the oven to 220°C. Place the Baby Potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 25-30 minutes. Drain and set aside.

  2. SEEDS & SAUCE

    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. In a small bowl, loosen the Sriracha Mayo with water in 5ml increments until drizzling consistency.

  3. SMASHIN’ IT!

    Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 15-20 minutes.

  4. BROWNED LAMB

    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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.

  5. SIMPLE SALAD

    In a salad bowl, toss together the rinsed green leaves, the Cucumber pieces, a drizzle of olive oil, and seasoning.

  6. WHAT A GREAT PLATE

    Plate up the crispy potatoes, drizzle with the Sriracha Mayo and top with the sliced Spring Onion. Side with the browned lamb chop and the fresh salad. Garnish with the toasted Sunflower Seeds. Well done, Chef!

Frequently Asked Questions

What is the preparation time for Lamb Chop & Spicy Smashed Potatoes?

The preparation time for Lamb Chop & Spicy Smashed Potatoes with a fresh salad is between 25 and 45 minutes.

What is the total time required to make Lamb Chop & Spicy Smashed Potatoes with a fresh salad?

The total time required to make Lamb Chop & Spicy Smashed Potatoes with a fresh salad is between 45 and 65 minutes.

How many servings does Lamb Chop & Spicy Smashed Potatoes provide?

4 servings

What are the main ingredients in Lamb Chop & Spicy Smashed Potatoes?

Baby Potatoes, Cucumber, Free-range Lamb Leg Chops, NOMU Roast Rub, Salad Leaves, Spring Onion, Spring Onions, Sriracha Mayo, Sunflower Seeds

What is the nutritional information of Lamb Chop & Spicy Smashed Potatoes?

Calories: 1010, Carbs: 47 grams, Fat: grams, Protein: 35.1 grams, Sugar: 11.5 grams, Salt: 697 grams

How do I prepare Lamb Chop & Spicy Smashed Potatoes?

WHAT A GREAT PLATE: Plate up the crispy potatoes, drizzle with the sriracha mayo and top with the sliced spring onion. Side with the browned lamb chop and the fresh salad. Garnish with the toasted sunflower seeds. Well done, Chef! SIMPLE SALAD: In a salad bowl, toss together the rinsed green leaves, the cucumber pieces, a drizzle of olive oil, and seasoning. BROWNED LAMB: 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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes. SMASHIN’ IT!: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 15-20 minutes. SEEDS & SAUCE: 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. In a small bowl, loosen the sriracha mayo with water in 5ml increments until drizzling consistency. PARBOILED POTATOES: Preheat the oven to 220°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 20-25 minutes. Drain and set aside.

What should be prepared from my kitchen to make Lamb Chop & Spicy Smashed Potatoes?

Baby Potatoes, Cucumber, Free-range Lamb Leg Chops, NOMU Roast Rub, Salad Leaves, Spring Onion, Spring Onions, Sriracha Mayo, Sunflower Seeds

How many calories does Lamb Chop & Spicy Smashed Potatoes have?

1010 calories

How much fat content does Lamb Chop & Spicy Smashed Potatoes have?

grams

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