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.
Lamb & Mint Salsa Verde
Lamb & Mint Salsa Verde
with a baby potato, pea & Danish-style feta salad
Hands on Time: 30 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potato
- Capers
- Danish-style Feta
- Dijon Mustard
- Free-range Lamb Leg Chops
- Fresh Mint
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Gherkins
- Peas
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Blender (optional)
- Paper Towel
- Butter
- Seasoning (salt & pepper)
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!
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, Danish-style Feta, Dijon Mustard, Free-range Lamb Leg Chops, Fresh Mint, Fresh Parsley, Garlic Clove, Garlic Cloves, Gherkins, Peas, 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?
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, 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.
What should be prepared from my kitchen to make Lamb & Mint Salsa Verde?
Baby Potato, Capers, Danish-style Feta, Dijon Mustard, Free-range Lamb Leg Chops, Fresh Mint, Fresh Parsley, Garlic Clove, Garlic Cloves, Gherkins, Peas, 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
Woolies Products in this dish
