Every culinary note of this dish creates a beautiful and mouthwatering medley when enjoyed together. From the herbaceous rosemary that is infused into the butternut & luscious lamb, the sweet and spicy warmth from the honey-mustard dressing that’s drizzled over, the tangy and crunchy scatterings of toasted pecan nuts, fresh radish & tangy sun-dried tomato for a vibrant garnish to the earthy kale. Your palate is going to sing with joy, Chef!
Lamb & Honey-mustard Dressing
Lamb & Honey-mustard Dressing
with rosemary butternut
Hands on Time: 35 - 55 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Butternut
- Free-Range De-boned Lamb Leg
- Fresh Rosemary
- Honey-Mustard Dressing
- Kale
- Pecan Nuts
- Radish
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter (optional)
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut and ½ the rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Discard the rosemary before plating.
CRISP UP THE 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 Butternut has 6-8 minutes remaining, give the tray a shift and place the dressed kale on one half of the tray. Roast for the remaining time.
PREP STEP
Place the pecan nuts 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 Radish, sun-dried tomatoes, and seasoning.
ROSEMARY LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and the remaining rosemary. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
WHAT A GREAT PLATE
Plate up the Butternut and kale and scatter the radish and sun-dried tomatoes, along with the nuts, over the kale. Drizzle over the honey mustard dressing, and serve with the seared lamb.
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut and ½ the rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Discard the rosemary before plating.
CRISP UP THE 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 Butternut has 6-8 minutes remaining, give the tray a shift and place the dressed kale on one half of the tray. Roast for the remaining time.
PREP STEP
Place the pecan nuts 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 Radish, sun-dried tomatoes, and seasoning.
ROSEMARY LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and the remaining rosemary. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
WHAT A GREAT PLATE
Plate up the Butternut and kale and scatter the radish and sun-dried tomatoes, along with the nuts, over the kale. Drizzle over the honey mustard dressing, and serve with the seared lamb.
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut and ½ the rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Discard the rosemary before plating.
CRISP UP THE 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 Butternut has 6-8 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.
PREP STEP
Place the pecan nuts 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 Radish, sun-dried tomatoes, and seasoning.
ROSEMARY LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and the remaining rosemary. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
WHAT A GREAT PLATE
Plate up the Butternut and kale and scatter the radish and sun-dried tomatoes, along with the nuts, over the kale. Drizzle over the honey mustard dressing, and serve with the seared lamb.
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut and ½ the rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Discard the rosemary before plating.
CRISP UP THE 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 Butternut has 6-8 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.
PREP STEP
Place the pecan nuts 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 Radish, sun-dried tomatoes, and seasoning.
ROSEMARY LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and the remaining rosemary. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
WHAT A GREAT PLATE
Plate up the Butternut and kale and scatter the radish and sun-dried tomatoes, along with the nuts, over the kale. Drizzle over the honey mustard dressing, and serve with the seared lamb.
Frequently Asked Questions
What is the preparation time for Lamb & Honey-mustard Dressing?
The preparation time for Lamb & Honey-mustard Dressing with rosemary butternut is between 35 and 55 minutes.
What is the total time required to make Lamb & Honey-mustard Dressing with rosemary butternut?
The total time required to make Lamb & Honey-mustard Dressing with rosemary butternut is between 40 and 60 minutes.
How many servings does Lamb & Honey-mustard Dressing provide?
4 servings
What are the main ingredients in Lamb & Honey-mustard Dressing?
Butternut, Free-Range De-boned Lamb Leg, Fresh Rosemary, Honey-Mustard Dressing, Kale, Pecan Nuts, Radish, Sun-Dried Tomatoes
What is the nutritional information of Lamb & Honey-mustard Dressing?
Calories: 748, Carbs: 40 grams, Fat: grams, Protein: 34.7 grams, Sugar: 16.5 grams, Salt: 364 grams
How do I prepare Lamb & Honey-mustard Dressing?
WHAT A GREAT PLATE: Plate up the butternut and kale and scatter the radish and sun-dried tomatoes, along with the nuts, over the kale. Drizzle over the honey mustard dressing, and serve with the seared lamb. ROSEMARY LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and the remaining rosemary. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. PREP STEP: Place the pecan nuts 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 radish, sun-dried tomatoes, and seasoning. CRISP UP THE 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 butternut has 6-8 minutes remaining, give the tray a shift and place the dressed kale on one half of the tray. Roast for the remaining time. BEGIN THE BUTTERNUT: Preheat the oven to 200°C. Spread the butternut and ½ the rosemary on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Discard the rosemary before plating.
What should be prepared from my kitchen to make Lamb & Honey-mustard Dressing?
Butternut, Free-Range De-boned Lamb Leg, Fresh Rosemary, Honey-Mustard Dressing, Kale, Pecan Nuts, Radish, Sun-Dried Tomatoes
How many calories does Lamb & Honey-mustard Dressing have?
748 calories
How much fat content does Lamb & Honey-mustard Dressing have?
grams
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