Great food is a gift, and today’s meal will make your tastebuds think it’s Christmas, Chef! Smoky paprika-spiced potato rounds are oven roasted until golden, then dished up with a juicy lamb chop, generously covered in a honey-balsamic, cranberry & pecan nut sauce. An onion & spinach side wraps this tasty present up for all to enjoy.
Lamb & Cranberry Balsamic Reduction
Lamb & Cranberry Balsamic Reduction
with roasted smoked paprika potato rounds
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Dried Cranberries
- Free-range Lamb Leg Chops
- Garlic Clove
- Garlic Cloves
- Honey-balsamic
- Lemon Juice
- Onion
- Pecan Nuts
- Potato
- Smoked Paprika
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the Potato rounds on a roasting tray. Coat in oil, the smoked paprika, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MARINATE
Pat the lamb dry with paper towel and season. In a bowl, combine the lemon juice, the grated garlic, and a drizzle of oil. Add the lamb chops, toss to combine, and set aside in the fridge.
SAUCE
Place a small pot over medium heat. Add 10g of butter, the chopped cranberries, the chopped pecans, the Honey-balsamic, and a splash of water. Simmer until slightly reduced and the cranberries are soft, 3-4 minutes. Remove from the heat, season, and cover to keep warm.
LAMB CHOPS
Place a pan over medium-high heat with a drizzle of oil. Remove the lamb chops from the marinade, reserving the marinade. 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 reserved marinade. Remove from the pan, season, and rest for 5 minutes.
Spinach
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the sliced onions until soft, 2-3 minutes. Add the rinsed Spinach and fry until wilted, 2-3 minutes. Remove from the heat and season.
TIME TO EAT
Plate up the smoked paprika-Potato rounds. Side with the lamb chops and the Spinach. Pour the cranberry sauce over the lamb chops. Well done, Chef!
Potato - 200g
Smoked Paprika - 5ml
Free-range Lamb Leg Chops - 175g
Lemon Juice - 15ml
Garlic Clove - 1
Dried Cranberries - 20g
Pecan Nuts - 15g
Honey-balsamic - 45ml
Onion - 1
Spinach - 40g
ROAST
Preheat the oven to 200°C. Spread the Potato rounds on a roasting tray. Coat in oil, the smoked paprika, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MARINATE
Pat the lamb dry with paper towel and season. In a bowl, combine the lemon juice, the grated garlic, and a drizzle of oil. Add the lamb chops, toss to combine, and set aside in the fridge.
SAUCE
Place a small pot over medium heat. Add 20g of butter, the chopped cranberries, the chopped pecans, the Honey-balsamic, and a splash of water. Simmer until slightly reduced and the cranberries are soft, 3-4 minutes. Remove from the heat, season, and cover to keep warm.
LAMB CHOPS
Place a pan over medium-high heat with a drizzle of oil. Remove the lamb chops from the marinade, reserving the marinade. 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 reserved marinade. Remove from the pan, season, and rest for 5 minutes.
Spinach
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the sliced onions until soft, 2-3 minutes. Add the rinsed Spinach and fry until wilted, 2-3 minutes. Remove from the heat and season.
TIME TO EAT
Plate up the smoked paprika-Potato rounds. Side with the lamb chops and the Spinach. Pour the cranberry sauce over the lamb chops. Well done, Chef!
Potato - 400g
Smoked Paprika - 10ml
Free-range Lamb Leg Chops - 350g
Lemon Juice - 30ml
Garlic Clove - 1
Dried Cranberries - 40g
Pecan Nuts - 30g
Honey-balsamic - 90ml
Onion - 1
Spinach - 80g
ROAST
Preheat the oven to 200°C. Spread the Potato rounds on a roasting tray. Coat in oil, the smoked paprika, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MARINATE
Pat the lamb dry with paper towel and season. In a bowl, combine the lemon juice, the grated garlic, and a drizzle of oil. Add the lamb chops, toss to combine, and set aside in the fridge.
SAUCE
Place a small pot over medium heat. Add 30g of butter, the chopped cranberries, the chopped pecans, the Honey-balsamic, and a splash of water. Simmer until slightly reduced and the cranberries are soft, 4-5 minutes. Remove from the heat, season, and cover to keep warm.
LAMB CHOPS
Place a pan over medium-high heat with a drizzle of oil. Remove the lamb chops from the marinade, reserving the marinade. 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 reserved marinade. Remove from the pan, season, and rest for 5 minutes.
Spinach
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the sliced onions until soft, 3-4 minutes. Add the rinsed Spinach and fry until wilted, 3-4 minutes. Remove from the heat and season.
TIME TO EAT
Plate up the smoked paprika-Potato rounds. Side with the lamb chops and the Spinach. Pour the cranberry sauce over the lamb chops. Well done, Chef!
Potato - 600g
Smoked Paprika - 15ml
Free-range Lamb Leg Chops - 525g
Lemon Juice - 45ml
Garlic Cloves - 2
Dried Cranberries - 60g
Pecan Nuts - 45g
Honey-balsamic - 135ml
Onion - 1
Spinach - 120g
ROAST
Preheat the oven to 200°C. Spread the Potato rounds on a roasting tray. Coat in oil, the smoked paprika, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MARINATE
Pat the lamb dry with paper towel and season. In a bowl, combine the lemon juice, the grated garlic, and a drizzle of oil. Add the lamb chops, toss to combine, and set aside in the fridge.
SAUCE
Place a small pot over medium heat. Add 40g of butter, the chopped cranberries, the chopped pecans, the Honey-balsamic, and a splash of water. Simmer until slightly reduced and the cranberries are soft, 4-5 minutes. Remove from the heat, season, and cover to keep warm.
LAMB CHOPS
Place a pan over medium-high heat with a drizzle of oil. Remove the lamb chops from the marinade, reserving the marinade. 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 reserved marinade. Remove from the pan, season, and rest for 5 minutes.
Spinach
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the sliced onions until soft, 3-4 minutes. Add the rinsed Spinach and fry until wilted, 3-4 minutes. Remove from the heat and season.
TIME TO EAT
Plate up the smoked paprika-Potato rounds. Side with the lamb chops and the Spinach. Pour the cranberry sauce over the lamb chops. Well done, Chef!
Potato - 800g
Smoked Paprika - 20ml
Free-range Lamb Leg Chops - 700g
Lemon Juice - 60ml
Garlic Cloves - 2
Dried Cranberries - 80g
Pecan Nuts - 60g
Honey-balsamic - 185ml
Onion - 1
Spinach - 160g
Frequently Asked Questions
What is the preparation time for Lamb & Cranberry Balsamic Reduction?
The preparation time for Lamb & Cranberry Balsamic Reduction with roasted smoked paprika potato rounds is between 20 and 40 minutes.
What is the total time required to make Lamb & Cranberry Balsamic Reduction with roasted smoked paprika potato rounds?
The total time required to make Lamb & Cranberry Balsamic Reduction with roasted smoked paprika potato rounds is between 40 and 60 minutes.
How many servings does Lamb & Cranberry Balsamic Reduction provide?
4 servings
What are the main ingredients in Lamb & Cranberry Balsamic Reduction?
Dried Cranberries, Free-range Lamb Leg Chops, Garlic Clove, Garlic Cloves, Honey-balsamic, Lemon Juice, Onion, Pecan Nuts, Potato, Smoked Paprika, Spinach
What is the nutritional information of Lamb & Cranberry Balsamic Reduction?
Calories: 1063, Carbs: 101 grams, Fat: grams, Protein: 36.6 grams, Sugar: 44.9 grams, Salt: 167 grams
How do I prepare Lamb & Cranberry Balsamic Reduction?
ROAST: Preheat the oven to 200°C. Spread the potato rounds on a roasting tray. Coat in oil, the smoked paprika, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). MARINATE: Pat the lamb dry with paper towel and season. In a bowl, combine the lemon juice, the grated garlic, and a drizzle of oil. Add the lamb chops, toss to combine, and set aside in the fridge. SAUCE: Place a small pot over medium heat. Add 20g of butter, the chopped cranberries, the chopped pecans, the honey-balsamic, and a splash of water. Simmer until slightly reduced and the cranberries are soft, 3-4 minutes. Remove from the heat, season, and cover to keep warm. LAMB CHOPS: Place a pan over medium-high heat with a drizzle of oil. Remove the lamb chops from the marinade, reserving the marinade. 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 reserved marinade. Remove from the pan, season, and rest for 5 minutes. SPINACH: Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the sliced onions until soft, 2-3 minutes. Add the rinsed spinach and fry until wilted, 2-3 minutes. Remove from the heat and season. TIME TO EAT: Plate up the smoked paprika-potato rounds. Side with the lamb chops and the spinach. Pour the cranberry sauce over the lamb chops. Well done, Chef!
What should be prepared from my kitchen to make Lamb & Cranberry Balsamic Reduction?
Dried Cranberries, Free-range Lamb Leg Chops, Garlic Clove, Garlic Cloves, Honey-balsamic, Lemon Juice, Onion, Pecan Nuts, Potato, Smoked Paprika, Spinach
How many calories does Lamb & Cranberry Balsamic Reduction have?
1063 calories
How much fat content does Lamb & Cranberry Balsamic Reduction have?
grams
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