eCook Meal
Lamb & Mint Salsa Verde
with a baby potato, pea & Danish-style feta salad
Savour the allure of tender lamb leg chops topped with a zingy mint salsa verde. Paired with a delightful baby potato, pea & Danish-style feta salad — a harmonious fusion of flavours that will transport you to a Mediterranean oasis.
Serving guide
Choose your portion size.
BUTTERY POTATOES
Place the baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.
MINT SALSA VERDE
In a small bowl, combine the Capers, the mint, ½ the Parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender (optional) and pulse until combined.
LOVELY LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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 Garlic. Remove from the pan, season, and rest for 5 minutes.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside in a salad bowl. Add the buttery potatoes, the Gherkins, the feta, the remaining parsley, and seasoning. Toss to combine.
LET’S SALSA!
Plate up the tender lamb chop topped with the mint salsa verde. Side with the potato & Pea salad. Enjoy, Chef!
BUTTERY POTATOES
Place the baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.
MINT SALSA VERDE
In a small bowl, combine the Capers, the mint, ½ the Parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender (optional) and pulse until combined.
LOVELY LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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 Garlic. Remove from the pan, season, and rest for 5 minutes.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside in a salad bowl. Add the buttery potatoes, the Gherkins, the feta, the remaining parsley, and seasoning. Toss to combine.
LET’S SALSA!
Plate up the tender lamb chops topped with the mint salsa verde. Side with the potato & Pea salad. Enjoy, Chef!
BUTTERY POTATOES
Place the baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.
MINT SALSA VERDE
In a small bowl, combine the Capers, the mint, ½ the Parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender (optional) and pulse until combined.
LOVELY LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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 Garlic. Remove from the pan, season, and rest for 5 minutes.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside in a salad bowl. Add the buttery potatoes, the Gherkins, the feta, the remaining parsley, and seasoning. Toss to combine.
LET’S SALSA!
Plate up the tender lamb chops topped with the mint salsa verde. Side with the potato & Pea salad. Enjoy, Chef!
BUTTERY POTATOES
Place the baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside.
MINT SALSA VERDE
In a small bowl, combine the Capers, the mint, ½ the Parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender (optional) and pulse until combined.
LOVELY LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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 Garlic. Remove from the pan, season, and rest for 5 minutes.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside in a salad bowl. Add the buttery potatoes, the Gherkins, the feta, the remaining parsley, and seasoning. Toss to combine.
LET’S SALSA!
Plate up the tender lamb chops topped with the mint salsa verde. Side with the potato & Pea salad. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R316.40
for 4 servings · R79.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Gherkins needs 100 gWhole Sweet and Sour Gherkins 780 g 780 g at R65.99 · 13% of packR8.46
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Baby Potato needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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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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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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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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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 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
Shopping
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Frequently Asked Questions
What is the preparation time for Lamb & Mint Salsa Verde?
The preparation time for Lamb & Mint Salsa Verde with a baby potato, pea & Danish-style feta salad is between 30 and 40 minutes.
What is the total time required to make Lamb & Mint Salsa Verde with a baby potato, pea & Danish-style feta salad?
The total time required to make Lamb & Mint Salsa Verde with a baby potato, pea & Danish-style feta salad is between 40 and 55 minutes.
How many servings does Lamb & Mint Salsa Verde provide?
4 servings
What are the main ingredients in Lamb & Mint Salsa Verde?
Baby Potato, Capers, Dijon Mustard, Feta, Free-range Lamb Leg Chops, Fresh Mint, Garlic, Gherkins, Parsley, Pea, Red Wine Vinegar
What is the nutritional information of Lamb & Mint Salsa Verde?
Calories: 893, Carbs: 45 grams, Fat: grams, Protein: 42.1 grams, Sugar: 8.6 grams, Salt: 1003 grams
How do I prepare Lamb & Mint Salsa Verde?
LOVELY LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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 garlic. Remove from the pan, season, and rest for 5 minutes. MINT SALSA VERDE: In a small bowl, combine the capers, the mint, ½ the parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender (optional) and pulse until combined. BUTTERY POTATOES: Place the baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover and set aside. LET’S SALSA!: Plate up the tender lamb chops topped with the mint salsa verde. Side with the potato & pea salad. Enjoy, Chef! PEAS PLEASE: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside in a salad bowl. Add the buttery potatoes, the gherkins, the feta, the remaining parsley, and seasoning. Toss to combine.
What should be prepared from my kitchen to make Lamb & Mint Salsa Verde?
Baby Potato, Capers, Dijon Mustard, Feta, Free-range Lamb Leg Chops, Fresh Mint, Garlic, Gherkins, Parsley, Pea, Red Wine Vinegar
How many calories does Lamb & Mint Salsa Verde have?
893 calories
How much fat content does Lamb & Mint Salsa Verde have?
grams