eCook Meal
Lamb Chops & Yorkshire Pudding
with minty peas, roasted sweet potatoes & gravy
You can’t beat the classics! Lamb chops and homemade Yorkshire puds are served with minty peas and a delicious thick gravy. A Sunday dinner, any night of the week! Go ahead, you’ll have light & fluffy Yorkshire puddings coming out of your oven in no time.
Serving guide
Choose your portion size.
YORKIE BATTER
Preheat the oven to 210°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. Set aside 5ml of the flour for the gravy. In a bowl, add 1 egg, the Milk, the remaining flour, and seasoning. Mix until smooth - don’t overmix your batter. Place the bowl of batter in the fridge and leave to rest for at least 15 minutes.
READY THE TIN
Boil a full kettle. Grease a muffin pan or a ramekin with oil. Add about 5mm-1cm of oil into each cup or ramekin and place in the oven to heat up until very hot. When hot, remove the tray from the oven and, working quickly, pour a small amount of batter into each oiled cup or ramekin and return to the oven for 20-25 minutes until risen and golden.
LAMB PERFECTION
Pat the lamb chops dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the chops for 1-2 minutes until crispy. Flip, add a knob of butter, the picked Rosemary, and the grated garlic. Sear for a further 1-2 minutes or until cooked to your preference. Sear the fat side if necessary. Remove from the pan on completion, leaving the pan juices in the pan, and allow to rest for 5 minutes before lightly seasoning.
PEAS & MINT
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add the Lemon zest and ½ the chopped mint.
GRAVY BABY!
Dilute the stock with 65ml of boiling water. Return the pan, with the pan juices, to a medium heat. When hot, whisk in the diluted stock and the reserved flour until well combined. Lower the heat slightly and allow to reduce for 5-7 minutes until thickened, stirring occasionally. On completion, add ½ the chopped Parsley, cover to keep warm, and set aside for serving.
IT’S TIME TO DINE!
Dish up the lamb chops, the roasted sweet potato, and the golden yorkie! Serve the minty peas alongside and drizzle the gravy over the chops and sweet potato. Sprinkle over the remaining Parsley and mint, and serve with a lemon wedge on the side. Divine, Chef!
YORKIE BATTER
Preheat the oven to 210°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Set aside 10ml of the flour for the gravy. In a bowl, add 1 egg, the Milk, the remaining flour, and seasoning. Mix until smooth - don’t overmix your batter. Place the bowl of batter in the fridge and leave to rest for at least 15 minutes.
READY THE TIN
Boil a full kettle. Grease a muffin pan or 2 ramekins with oil. Add about 5mm-1cm of oil into each cup or ramekin and place in the oven to heat up until very hot. When hot, remove the tray from the oven and, working quickly, pour a small amount of batter into each oiled cup or ramekin and return to the oven for 20-25 minutes until risen and golden.
LAMB PERFECTION
Pat the lamb chops dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the chops for 1-2 minutes until crispy. Flip, add a knob of butter, the picked Rosemary, and the grated garlic. Sear for a further 1-2 minutes or until cooked to your preference. Sear the fat side if necessary. Remove from the pan on completion, leaving the pan juices in the pan, and allow to rest for 5 minutes before lightly seasoning.
PEAS & MINT
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add the Lemon zest and ½ the chopped mint.
GRAVY BABY!
Dilute the stock with 125ml of boiling water. Return the pan, with the pan juices, to a medium heat. When hot, whisk in the diluted stock and the reserved flour until well combined. Lower the heat slightly and allow to reduce for 5-7 minutes until thickened, stirring occasionally. On completion, add ½ the chopped Parsley, cover to keep warm, and set aside for serving.
IT’S TIME TO DINE!
Dish up the lamb chops, the roasted sweet potato, and the golden yorkies! Serve the minty peas alongside and drizzle the gravy over the chops and sweet potato. Sprinkle over the remaining Parsley and mint, and serve with a lemon wedge on the side. Divine, Chef!
YORKIE BATTER
Preheat the oven to 210°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Set aside 15ml of the flour for the gravy. In a bowl, add 2 eggs, the Milk, the remaining flour, and seasoning. Mix until smooth - don’t overmix your batter. Place the bowl of batter in the fridge and leave to rest for at least 15 minutes.
READY THE TIN
Boil a full kettle. Grease a muffin pan or 3 ramekins with oil. Add about 5mm-1cm of oil into each cup or ramekin and place in the oven to heat up until very hot. When hot, remove the tray from the oven and, working quickly, pour a small amount of batter into each oiled cup or ramekin and return to the oven for 20-25 minutes until risen and golden.
LAMB PERFECTION
Pat the lamb chops dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the chops for 1-2 minutes until crispy. Flip, add a knob of butter, the picked Rosemary, and the grated garlic. Sear for a further 1-2 minutes or until cooked to your preference. Sear the fat side if necessary. Remove from the pan on completion, leaving the pan juices in the pan, and allow to rest for 5 minutes before lightly seasoning.
PEAS & MINT
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add the Lemon zest and ½ the chopped mint.
GRAVY BABY!
Dilute the stock with 190ml of boiling water. Return the pan, with the pan juices, to a medium heat. When hot, whisk in the diluted stock and the reserved flour until well combined. Lower the heat slightly and allow to reduce for 7-8 minutes until thickened, stirring occasionally. On completion, add ½ the chopped Parsley, cover to keep warm, and set aside for serving.
IT’S TIME TO DINE!
Dish up the lamb chops, the roasted sweet potato, and the golden yorkies! Serve the minty peas alongside and drizzle the gravy over the chops and sweet potato. Sprinkle over the remaining Parsley and mint, and serve with a lemon wedge on the side. Divine, Chef!
YORKIE BATTER
Preheat the oven to 210°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Set aside 20ml of the flour for the gravy. In a bowl, add 2 eggs, the Milk, the remaining flour, and seasoning. Mix until smooth - don’t overmix your batter. Place the bowl of batter in the fridge and leave to rest for at least 15 minutes.
READY THE TIN
Boil a full kettle. Grease a muffin pan or 4 ramekins with oil. Add about 5mm-1cm of oil into each cup or ramekin and place in the oven to heat up until very hot. When hot, remove the tray from the oven and, working quickly, pour a small amount of batter into each oiled cup or ramekin and return to the oven for 20-25 minutes until risen and golden.
LAMB PERFECTION
Pat the lamb chops dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the chops for 1-2 minutes until crispy. Flip, add a knob of butter, the picked Rosemary, and the grated garlic. Sear for a further 1-2 minutes or until cooked to your preference. Sear the fat side if necessary. Remove from the pan on completion, leaving the pan juices in the pan, and allow to rest for 5 minutes before lightly seasoning.
PEAS & MINT
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add the Lemon zest and ½ the chopped mint.
GRAVY BABY!
Dilute the stock with 220ml of boiling water. Return the pan, with the pan juices, to a medium heat. When hot, whisk in the diluted stock and the reserved flour until well combined. Lower the heat slightly and allow to reduce for 7-8 minutes until thickened, stirring occasionally. On completion, add ½ the chopped Parsley, cover to keep warm, and set aside for serving.
IT’S TIME TO DINE!
Dish up the lamb chops, the roasted sweet potato, and the golden yorkies! Serve the minty peas alongside and drizzle the gravy over the chops and sweet potato. Sprinkle over the remaining Parsley and mint, and serve with a lemon wedge on the side. Divine, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R242.09
for 4 servings · R60.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Milk needs 125 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 6% of packR2.44
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Free-range Lamb Chops needs 700 gHalaal Free Range Leg of Lamb Chops Avg 1 kg 1 kg at R197.99 · 70% of packR138.59
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Beef Stock needs 40 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Rosemary needs 12 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.78
Not in the Woolies basket — source these elsewhere:
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Chops & Yorkshire Pudding?
The preparation time for Lamb Chops & Yorkshire Pudding with minty peas, roasted sweet potatoes & gravy is between 20 and 35 minutes.
What is the total time required to make Lamb Chops & Yorkshire Pudding with minty peas, roasted sweet potatoes & gravy?
The total time required to make Lamb Chops & Yorkshire Pudding with minty peas, roasted sweet potatoes & gravy is between 40 and 60 minutes.
How many servings does Lamb Chops & Yorkshire Pudding provide?
4 servings
What are the main ingredients in Lamb Chops & Yorkshire Pudding?
Beef, Beef Stock, Cake Flour, Free-range Lamb Chops, Fresh Mint, Garlic, Lemon, Milk, Parsley, Pea, Rosemary, Sweet Potato
What is the nutritional information of Lamb Chops & Yorkshire Pudding?
Calories: 857, Carbs: 64 grams, Fat: grams, Protein: 36.4 grams, Sugar: 20.4 grams, Salt: 396 grams
How do I prepare Lamb Chops & Yorkshire Pudding?
PEAS & MINT: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add the lemon zest and ½ the chopped mint. READY THE TIN: Boil a full kettle. Grease a muffin pan or 2 ramekins with oil. Add about 5mm-1cm of oil into each cup or ramekin and place in the oven to heat up until very hot. When hot, remove the tray from the oven and, working quickly, pour a small amount of batter into each oiled cup or ramekin and return to the oven for 20-25 minutes until risen and golden. YORKIE BATTER: Preheat the oven to 210°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Set aside 10ml of the flour for the gravy. In a bowl, add 1 egg, the milk, the remaining flour, and seasoning. Mix until smooth - don’t overmix your batter. Place the bowl of batter in the fridge and leave to rest for at least 15 minutes. LAMB PERFECTION: Pat the lamb chops dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, sear the chops for 1-2 minutes until crispy. Flip, add a knob of butter, the picked rosemary, and the grated garlic. Sear for a further 1-2 minutes or until cooked to your preference. Sear the fat side if necessary. Remove from the pan on completion, leaving the pan juices in the pan, and allow to rest for 5 minutes before lightly seasoning. IT’S TIME TO DINE!: Dish up the lamb chops, the roasted sweet potato, and the golden yorkies! Serve the minty peas alongside and drizzle the gravy over the chops and sweet potato. Sprinkle over the remaining parsley and mint, and serve with a lemon wedge on the side. Divine, Chef! GRAVY BABY!: Dilute the stock with 125ml of boiling water. Return the pan, with the pan juices, to a medium heat. When hot, whisk in the diluted stock and the reserved flour until well combined. Lower the heat slightly and allow to reduce for 5-7 minutes until thickened, stirring occasionally. On completion, add ½ the chopped parsley, cover to keep warm, and set aside for serving.
What should be prepared from my kitchen to make Lamb Chops & Yorkshire Pudding?
Beef, Beef Stock, Cake Flour, Free-range Lamb Chops, Fresh Mint, Garlic, Lemon, Milk, Parsley, Pea, Rosemary, Sweet Potato
How many calories does Lamb Chops & Yorkshire Pudding have?
857 calories
How much fat content does Lamb Chops & Yorkshire Pudding have?
grams