eCook Meal
Lamb & Mint Salsa Verde
with a baby potato, pea & feta salad
Tender lamb rump slices are doused in a delicious homemade salsa verde, made with capers, mint, parsley and mustard. It is served alongside a baby potato & green pea salad for some great texture and subtle sweetness. Trust us, just try it!
Serving guide
Choose your portion size.
BUTTERY POTATOES
Place the halved baby potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion 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 to keep warm.
MINT SALSA VERDE
In a small bowl, combine the chopped Capers, the chopped mint, ½ the chopped Parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined.
LOVELY LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste with a knob of butter and the grated Garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped Gherkins, the crumbled feta, the remaining parsley, and seasoning.
LET’S SALSA!
Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and Pea salad. Enjoy, Chef!
BUTTERY POTATOES
Place the halved baby potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion 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 to keep warm.
MINT SALSA VERDE
In a small bowl, combine the chopped Capers, the chopped mint, ½ the chopped Parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined.
LOVELY LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste with a knob of butter and the grated Garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped Gherkins, the crumbled feta, the remaining parsley, and seasoning.
LET’S SALSA!
Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and Pea salad. Enjoy, Chef!
BUTTERY POTATOES
Place the halved baby potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until easily pierced with a fork. Drain on completion 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 to keep warm.
MINT SALSA VERDE
In a small bowl, combine the chopped Capers, the chopped mint, ½ the chopped Parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined.
LOVELY LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste with a knob of butter and the grated Garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped Gherkins, the crumbled feta, the remaining parsley, and seasoning.
LET’S SALSA!
Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and Pea salad. Enjoy, Chef!
BUTTERY POTATOES
Place the halved baby potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until easily pierced with a fork. Drain on completion 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 to keep warm.
MINT SALSA VERDE
In a small bowl, combine the chopped Capers, the chopped mint, ½ the chopped Parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined.
LOVELY LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste with a knob of butter and the grated Garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped Gherkins, the crumbled feta, the remaining parsley, and seasoning.
LET’S SALSA!
Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and Pea salad. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R357.14
for 4 servings · R89.29 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Dijon Mustard needs 30 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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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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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
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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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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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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Free-range Lamb Rump needs 640 gFree Range Lamb Rump Steak Avg 350 g 350 g at R112.00 · 1.83× packR204.80
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 & feta salad is between 15 and 30 minutes.
What is the total time required to make Lamb & Mint Salsa Verde with a baby potato, pea & feta salad?
The total time required to make Lamb & Mint Salsa Verde with a baby potato, pea & feta salad is between 30 and 45 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, Fresh Mint, Garlic, Gherkins, Lamb Rump, Parsley, Pea, Red Wine Vinegar
What is the nutritional information of Lamb & Mint Salsa Verde?
Calories: 766, Carbs: 45 grams, Fat: grams, Protein: 42.6 grams, Sugar: 9 grams, Salt: 1064 grams
How do I prepare Lamb & Mint Salsa Verde?
PEAS PLEASE: Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped gherkins, the crumbled feta, the remaining parsley, and seasoning. MINT SALSA VERDE: In a small bowl, combine the chopped capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined. BUTTERY POTATOES: Place the halved baby potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion 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 to keep warm. LOVELY LAMB: Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices. LET’S SALSA!: Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and pea salad. Enjoy, Chef!
What should be prepared from my kitchen to make Lamb & Mint Salsa Verde?
Baby Potato, Capers, Dijon Mustard, Feta, Fresh Mint, Garlic, Gherkins, Lamb Rump, Parsley, Pea, Red Wine Vinegar
How many calories does Lamb & Mint Salsa Verde have?
766 calories
How much fat content does Lamb & Mint Salsa Verde have?
grams