Would you believe us if we said you can cook a classic, cheffy meal in no time at all? Here’s the evidence: a juicy lamb chop is seared in butter & drizzled with a herby sauce. Sided with buttery baby potatoes and a fresh pea, radish & pumpkin seed salad featuring a red wine vinaigrette. Case closed!
Lamb Chops & Baby Potatoes
Lamb Chops & Baby Potatoes
with a pea salad & a red wine vinaigrette
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Potatoes
- Free-range Lamb Leg Chops
- Mixed Herbs
- NOMU Lamb Rub
- Peas
- Pumpkin Seeds
- Radish
- Red Wine Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
OH BABY!
Place the halved baby potatoes 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 and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
PREP STEP
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse and roughly shred the salad leaves. Rinse and thinly slice the radish into rounds. Rinse, pick, and roughly chop the mixed herbs. In a small bowl, combine ½ the vinegar, a drizzle of olive oil, the chopped herbs, a sweetener, and seasoning. Set aside.
ON THE 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.
SIMPLE SIDE SALAD
In a salad bowl, combine the remaining vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded salad leaves, the plumped peas, the radish rounds, and the pumpkin seeds.
SERVICE, PLEASE!
Plate up the seared lamb chop and drizzle over the herby sauce. Side with the buttery baby potatoes and the fresh pea salad. Dig in, Chef!
Baby Potatoes - 200g
Peas - 50g
Salad Leaves - 20g
Radish - 20g
Mixed Herbs - 8g
Red Wine Vinegar - 20ml
Free-range Lamb Leg Chops - 175g
NOMU Lamb Rub - 5ml
Pumpkin Seeds - 5g
OH BABY!
Place the halved baby potatoes 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 and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
PREP STEP
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse and roughly shred the salad leaves. Rinse and thinly slice the radish into rounds. Rinse, pick, and roughly chop the mixed herbs. In a small bowl, combine ½ the vinegar, a drizzle of olive oil, the chopped herbs, a sweetener, and seasoning. Set aside.
ON THE 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.
SIMPLE SIDE SALAD
In a salad bowl, combine the remaining vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded salad leaves, the plumped peas, the radish rounds, and the pumpkin seeds.
SERVICE, PLEASE!
Plate up the seared lamb chop and drizzle over the herby sauce. Side with the buttery baby potatoes and the fresh pea salad. Dig in, Chef!
Baby Potatoes - 400g
Peas - 100g
Salad Leaves - 40g
Radish - 40g
Mixed Herbs - 16g
Red Wine Vinegar - 40ml
Free-range Lamb Leg Chops - 350g
NOMU Lamb Rub - 10ml
Pumpkin Seeds - 10g
OH BABY!
Place the halved baby potatoes 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 and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
PREP STEP
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse and roughly shred the salad leaves. Rinse and thinly slice the radish into rounds. Rinse, pick, and roughly chop the mixed herbs. In a small bowl, combine ½ the vinegar, a drizzle of olive oil, the chopped herbs, a sweetener, and seasoning. Set aside.
ON THE 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.
SIMPLE SIDE SALAD
In a salad bowl, combine the remaining vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded salad leaves, the plumped peas, the radish rounds, and the pumpkin seeds.
SERVICE, PLEASE!
Plate up the seared lamb chop and drizzle over the herby sauce. Side with the buttery baby potatoes and the fresh pea salad. Dig in, Chef!
Baby Potatoes - 600g
Peas - 150g
Salad Leaves - 60g
Radish - 60g
Mixed Herbs - 24g
Red Wine Vinegar - 60ml
Free-range Lamb Leg Chops - 525g
NOMU Lamb Rub - 15ml
Pumpkin Seeds - 15g
OH BABY!
Place the halved baby potatoes 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 and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
PREP STEP
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. Rinse and roughly shred the salad leaves. Rinse and thinly slice the radish into rounds. Rinse, pick, and roughly chop the mixed herbs. In a small bowl, combine ½ the vinegar, a drizzle of olive oil, the chopped herbs, a sweetener, and seasoning. Set aside.
ON THE 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.
SIMPLE SIDE SALAD
In a salad bowl, combine the remaining vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded salad leaves, the plumped peas, the radish rounds, and the pumpkin seeds.
SERVICE, PLEASE!
Plate up the seared lamb chop and drizzle over the herby sauce. Side with the buttery baby potatoes and the fresh pea salad. Dig in, Chef!
Baby Potatoes - 800g
Peas - 200g
Salad Leaves - 80g
Radish - 80g
Mixed Herbs - 30g
Red Wine Vinegar - 80ml
Free-range Lamb Leg Chops - 700g
NOMU Lamb Rub - 20ml
Pumpkin Seeds - 20g
Woolies Products in this dish
