Let’s transport you from your kitchen to the Middle East, Chef! All we need is your cooking talent, some imagination, and this recipe. A butter-basted juicy lamb chop, spiced with NOMU Roast Rub, is served with oven-roasted carrot, onion & chickpeas. Dolloped with mint-infused yoghurt for creaminess.
Lamb Chops & Roasted Carrots
Lamb Chops & Roasted Carrots
with a fresh minty yoghurt
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Chickpeas
- Free-range Lamb Leg Chops
- Fresh Mint
- Lemon Juice
- Low Fat Plain Yoghurt
- NOMU Roast Rub
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
- Butter
- Sugar/Sweetener/Honey (optional)
- Paper Towel
Carrot & ONION ROAST
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Coat in oil and 5ml of a sweetener (optional). Season and roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MINTY YOGHURT
In a bowl, combine the yoghurt, ½ the mint, and the lemon juice (to taste). Season and set aside.
Chickpeas
When the roasting veg has 10-12 minutes remaining, give the tray a shift and scatter over the Chickpeas. Roast for the remaining time.
SEARED 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.
LIPSMACKING LAMB DINNER
Plate up the roast veg and Chickpeas, top with dollops of the minty yoghurt, and garnish the veg with the remaining mint. Side the roast veg with the lamb chop and any remaining pan juices.
Carrot & ONION ROAST
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Coat in oil and 5ml of a sweetener (optional). Season and roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MINTY YOGHURT
In a bowl, combine the yoghurt, ½ the mint, and the lemon juice (to taste). Season and set aside.
Chickpeas
When the roasting veg has 10-12 minutes remaining, give the tray a shift and scatter over the Chickpeas. Roast for the remaining time.
SEARED 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.
LIPSMACKING LAMB DINNER
Plate up the roast veg and Chickpeas, top with dollops of the minty yoghurt, and garnish the veg with the remaining mint. Side the roast veg with the lamb chop and any remaining pan juices.
Carrot & ONION ROAST
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Coat in oil and 5ml of a sweetener (optional). Season and roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MINTY YOGHURT
In a bowl, combine the yoghurt, ½ the mint, and the lemon juice (to taste). Season and set aside.
Chickpeas
When the roasting veg has 10-12 minutes remaining, give the tray a shift and scatter over the Chickpeas. Roast for the remaining time.
SEARED 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.
LIPSMACKING LAMB DINNER
Plate up the roast veg and Chickpeas, top with dollops of the minty yoghurt, and garnish the veg with the remaining mint. Side the roast veg with the lamb chop and any remaining pan juices.
Carrot & ONION ROAST
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Coat in oil and 5ml of a sweetener (optional). Season and roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MINTY YOGHURT
In a bowl, combine the yoghurt, ½ the mint, and the lemon juice (to taste). Season and set aside.
Chickpeas
When the roasting veg has 10-12 minutes remaining, give the tray a shift and scatter over the Chickpeas. Roast for the remaining time.
SEARED 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.
LIPSMACKING LAMB DINNER
Plate up the roast veg and Chickpeas, top with dollops of the minty yoghurt, and garnish the veg with the remaining mint. Side the roast veg with the lamb chop and any remaining pan juices.
Frequently Asked Questions
What is the preparation time for Lamb Chops & Roasted Carrots?
The preparation time for Lamb Chops & Roasted Carrots with a fresh minty yoghurt is between 25 and 45 minutes.
What is the total time required to make Lamb Chops & Roasted Carrots with a fresh minty yoghurt?
The total time required to make Lamb Chops & Roasted Carrots with a fresh minty yoghurt is between 40 and 60 minutes.
How many servings does Lamb Chops & Roasted Carrots provide?
4 servings
What are the main ingredients in Lamb Chops & Roasted Carrots?
Carrot, Chickpeas, Free-range Lamb Leg Chops, Fresh Mint, Lemon Juice, Low Fat Plain Yoghurt, NOMU Roast Rub, Onion, Onions
What is the nutritional information of Lamb Chops & Roasted Carrots?
Calories: 840.5, Carbs: 57 grams, Fat: grams, Protein: 38.7 grams, Sugar: 20 grams, Salt: 590.2 grams
How do I prepare Lamb Chops & Roasted Carrots?
MINTY YOGHURT: In a bowl, combine the yoghurt, ½ the mint, and the lemon juice (to taste). Season and set aside. SEARED 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. LIPSMACKING LAMB DINNER: Plate up the roast veg and chickpeas, top with dollops of the minty yoghurt, and garnish the veg with the remaining mint. Side the roast veg with the lamb chop and any remaining pan juices. CHICKPEAS: When the roasting veg has 10-12 minutes remaining, give the tray a shift and scatter over the chickpeas. Roast for the remaining time. CARROT & ONION ROAST: Preheat the oven to 200°C. Spread the carrot and onion on a roasting tray. Coat in oil and 5ml of a sweetener (optional). Season and roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Lamb Chops & Roasted Carrots?
Carrot, Chickpeas, Free-range Lamb Leg Chops, Fresh Mint, Lemon Juice, Low Fat Plain Yoghurt, NOMU Roast Rub, Onion, Onions
How many calories does Lamb Chops & Roasted Carrots have?
840.5 calories
How much fat content does Lamb Chops & Roasted Carrots have?
grams
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