eCook Meal
Lamb & Hasselback Potato
with a green olive dressing
Officially called Potato à la Hasselbacken, these fan-like cuts of baked potato filled with crumblings of feta will easily impress any guest, but are surprisingly hassle-free to make. Plated with tender lamb slices drizzled with a homemade green olive dressing and an almond & piquanté pepper salad.
Serving guide
Choose your portion size.
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the Potato between the handles of two wooden spoons. Cut slices along the top of the potato, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 45-50 minutes.
Almonds & OLIVES
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
ROAST Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the potatoes have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes.
BETTA WITH Feta
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the Feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices.
HOW’S THAT FOR A DINNER?!
Plate up the Feta hasselback potatoes with the lamb alongside. Drizzle with the green olive dressing and serve the crispy kale, topped with peppers, and nuts on the side. Garnish it all with the remaining Parsley.
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the Potato between the handles of two wooden spoons. Cut slices along the top of the potato, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 45-50 minutes.
Almonds & OLIVES
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
ROAST Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the potatoes have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes.
BETTA WITH Feta
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the Feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices.
HOW’S THAT FOR A DINNER?!
Plate up the Feta hasselback potatoes with the lamb alongside. Drizzle with the green olive dressing and serve the crispy kale, topped with peppers, and nuts on the side. Garnish it all with the remaining Parsley.
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the Potato between the handles of two wooden spoons. Cut slices along the top of the potato, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 50-60 minutes.
Almonds & OLIVES
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
ROAST Kale
Place the Kale on a second roasting tray with a drizzle of oil and seasoning.) Using your hands, gently massage until softened and coated. When the potatoes have 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes.
BETTA WITH Feta
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the Feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices.
HOW’S THAT FOR A DINNER?!
Plate up the Feta hasselback potatoes with the lamb alongside. Drizzle with the green olive dressing and serve the crispy kale, topped with peppers, and nuts on the side. Garnish it all with the remaining Parsley.
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the Potato between the handles of two wooden spoons. Cut slices along the top of the potato, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 50-60 minutes.
Almonds & OLIVES
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
ROAST Kale
Place the Kale on a second roasting tray with a drizzle of oil and seasoning.) Using your hands, gently massage until softened and coated. When the potatoes have 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes.
BETTA WITH Feta
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the Feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices.
HOW’S THAT FOR A DINNER?!
Plate up the Feta hasselback potatoes with the lamb alongside. Drizzle with the green olive dressing and serve the crispy kale, topped with peppers, and nuts on the side. Garnish it all with the remaining Parsley.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R128.45
for 4 servings · R32.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Piquanté Peppers needs 60 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 15% of packR8.85
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Red Wine Vinegar needs 20 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 8% of packR3.60
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Pitted Green Olives needs 120 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 49% of packR44.08
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Kale needs 300 gKale Min 350 g 350 g at R35.99 · 86% of packR30.85
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
- Free-range De-boned Lamb Leg
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb & Hasselback Potato?
The preparation time for Lamb & Hasselback Potato with a green olive dressing is between 35 and 50 minutes.
What is the total time required to make Lamb & Hasselback Potato with a green olive dressing?
The total time required to make Lamb & Hasselback Potato with a green olive dressing is between 50 and 65 minutes.
How many servings does Lamb & Hasselback Potato provide?
4 servings
What are the main ingredients in Lamb & Hasselback Potato?
Almonds, Feta, Free-Range De-boned Lamb Leg, Kale, NOMU Roast Rub, Parsley, Piquanté Peppers, Pitted Green Olives, Potato, Red Wine Vinegar
What is the nutritional information of Lamb & Hasselback Potato?
Calories: 867, Carbs: 48.8 grams, Fat: grams, Protein: 44.7 grams, Sugar: 8 grams, Salt: 1534 grams
How do I prepare Lamb & Hasselback Potato?
ROAST KALE: Place the kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the potatoes have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. HASSLE-FREE HASSELBACK: Preheat the oven to 220°C. Place the potato between the handles of two wooden spoons. Cut slices along the top of the potato, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 45-50 minutes. LIPSMACKING LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. ALMONDS & OLIVES: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside. BETTA WITH FETA: When the potatoes have 5-8 minutes remaining, stuff some of the slices with the feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices. HOW’S THAT FOR A DINNER?!: Plate up the feta hasselback potatoes with the lamb alongside. Drizzle with the green olive dressing and serve the crispy kale, topped with peppers, and nuts on the side. Garnish it all with the remaining parsley.
What should be prepared from my kitchen to make Lamb & Hasselback Potato?
Almonds, Feta, Free-Range De-boned Lamb Leg, Kale, NOMU Roast Rub, Parsley, Piquanté Peppers, Pitted Green Olives, Potato, Red Wine Vinegar
How many calories does Lamb & Hasselback Potato have?
867 calories
How much fat content does Lamb & Hasselback Potato have?
grams