eCook Meal
Lamb Leg Chop & Indian-style Rice
with golden sultanas & a fresh salsa
A tender & juicy lamb chop is cooked to perfection and served with fluffy rice dotted with sultanas for a touch of sweetness. Sided with a fresh & spicy salsa for added zing and garnished with vibrant coriander. It’s a dish that looks as good as it tastes!
Serving guide
Choose your portion size.
FLUFFY-SPICED RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the NOMU rub and the rinsed rice. Fry until fragrant, 2-3 minutes. Add 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the chopped sultanas and cover.
DO THE SALSA
In a bowl, combine the diced Cucumber, the diced tomato, ½ the chopped coriander, the sliced chilli (to taste), the lemon juice (to taste), seasoning, and a drizzle of olive oil.
SIZZLING CHOP
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel and season. When hot, sear the chop, fat-side down, until cooked to your preference, 3-4 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
INDIAN FLAIR DINNER
Plate up the fluffy rice. Side with the lamb chop and the zingy salsa. Garnish with the remaining coriander. Great work, Chef!
FLUFFY-SPICED RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the NOMU rub and the rinsed rice. Fry until fragrant, 2-3 minutes. Add 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the chopped sultanas and cover.
DO THE SALSA
In a bowl, combine the diced Cucumber, the diced tomato, ½ the chopped coriander, the sliced chilli (to taste), the lemon juice (to taste), seasoning, and a drizzle of olive oil.
SIZZLING CHOPS
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chops dry with paper towel and season. When hot, sear the chops, fat-side down, until cooked to your preference, 3-4 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
INDIAN FLAIR DINNER
Plate up the fluffy rice. Side with the lamb chops and the zingy salsa. Garnish with the remaining coriander. Great work, Chef!
FLUFFY-SPICED RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the NOMU rub and the rinsed rice. Fry until fragrant, 3-4 minutes. Add 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the chopped sultanas and cover.
DO THE SALSA
In a bowl, combine the diced Cucumber, the diced tomato, ½ the chopped coriander, the sliced chillies (to taste), the lemon juice (to taste), seasoning, and a drizzle of olive oil.
SIZZLING CHOPS
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chops dry with paper towel and season. When hot, sear the chops, fat-side down, until cooked to your preference, 3-4 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
INDIAN FLAIR DINNER
Plate up the fluffy rice. Side with the lamb chops and the zingy salsa. Garnish with the remaining coriander. Great work, Chef!
Onions - 2
NOMU Indian Rub - 45ml
White Basmati Rice - 300ml
Golden Sultanas - 45g
Cucumber - 150g
Tomatoes - 2
Fresh Coriander - 8g
Fresh Chillies - 2
Lemon Juice - 30ml
Free-range Lamb Leg Chops - 525g
FLUFFY-SPICED RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the NOMU rub and the rinsed rice. Fry until fragrant, 3-4 minutes. Add 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the chopped sultanas and cover.
DO THE SALSA
In a bowl, combine the diced Cucumber, the diced tomato, ½ the chopped coriander, the sliced chillies (to taste), the lemon juice (to taste), seasoning, and a drizzle of olive oil.
SIZZLING CHOPS
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chops dry with paper towel and season. When hot, sear the chops, fat-side down, until cooked to your preference, 3-4 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
INDIAN FLAIR DINNER
Plate up the fluffy rice. Side with the lamb chops and the zingy salsa. Garnish with the remaining coriander. Great work, Chef!
Onions - 2
NOMU Indian Rub - 60ml
White Basmati Rice - 400ml
Golden Sultanas - 60g
Cucumber - 200g
Tomatoes - 2
Fresh Coriander - 10g
Fresh Chillies - 2
Lemon Juice - 40ml
Free-range Lamb Leg Chops - 700g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R272.28
for 4 servings · R68.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Free-range Lamb Leg Chops needs 700 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Golden Sultanas
- NOMU Indian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Leg Chop & Indian-style Rice?
The preparation time for Lamb Leg Chop & Indian-style Rice with golden sultanas & a fresh salsa is between 25 and 50 minutes.
What is the total time required to make Lamb Leg Chop & Indian-style Rice with golden sultanas & a fresh salsa?
The total time required to make Lamb Leg Chop & Indian-style Rice with golden sultanas & a fresh salsa is between 30 and 55 minutes.
How many servings does Lamb Leg Chop & Indian-style Rice provide?
4 servings
What are the main ingredients in Lamb Leg Chop & Indian-style Rice?
Chilli, Cucumber, Free-range Lamb Leg Chops, Fresh Coriander, Golden Sultanas, Lemon Juice, NOMU Indian Rub, Onion, Tomato, White Basmati Rice
What is the nutritional information of Lamb Leg Chop & Indian-style Rice?
Calories: 1020, Carbs: 107 grams, Fat: grams, Protein: 38.8 grams, Sugar: 22.1 grams, Salt: 638 grams
How do I prepare Lamb Leg Chop & Indian-style Rice?
INDIAN FLAIR DINNER: Plate up the fluffy rice. Side with the lamb chops and the zingy salsa. Garnish with the remaining coriander. Great work, Chef! SIZZLING CHOPS: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chops dry with paper towel and season. When hot, sear the chops, fat-side down, until cooked to your preference, 3-4 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes. DO THE SALSA: In a bowl, combine the diced cucumber, the diced tomato, ½ the chopped coriander, the sliced chilli (to taste), the lemon juice (to taste), seasoning, and a drizzle of olive oil. FLUFFY-SPICED RICE: Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the NOMU rub and the rinsed rice. Fry until fragrant, 2-3 minutes. Add 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, toss through the chopped sultanas and cover.
What should be prepared from my kitchen to make Lamb Leg Chop & Indian-style Rice?
Chilli, Cucumber, Free-range Lamb Leg Chops, Fresh Coriander, Golden Sultanas, Lemon Juice, NOMU Indian Rub, Onion, Tomato, White Basmati Rice
How many calories does Lamb Leg Chop & Indian-style Rice have?
1020 calories
How much fat content does Lamb Leg Chop & Indian-style Rice have?
grams