Lamb & Roasted Radish

Name: Lamb & Roasted Radish
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Carrot; Free-range Lamb Leg Chops; Fresh Chives; Green Leaves; NOMU Roast Rub; Onion; Onions; Radish; Red Pepper Hummus

Few things can make the stresses of the day melt away like a luscious lamb chop accompanied by a roasted vegetable medley – it’s like a warm hug from a good old friend. We’ve added a few refinements to this old-time favourite, so now you can enjoy this comforting dish with roasted radish halves & red pepper hummus for dunking. There’s nowhere like home, Chef!

Lamb & Roasted Radish

with red pepper hummus & carrot wedges

4.7

12 reviews

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

MAKE SOME OVEN MAGIC
Preheat the oven to 200°C. Spread out the Carrot & Onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SIMPLE SALAD
In a bowl, combine the shredded leaves with a drizzle of oil and seasoning. Set aside.
ROASTED Radish
When the carrots reach the halfway mark, add the halved Radish to the tray and give the tray a shift. Roast for the remaining time until soft.
CHOP-CHOP, CHEF!
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel. When the pan is hot, sear the chop, fat-side down, for 3-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter (optional) and the remaining rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
IT’S DINE O’CLOCK
Plate up the lamb chop and drizzle over the reserved pan juices. Side with the roasted veg and the dressed leaves. Garnish with the chopped chives. Serve with the hummus for dunking. Dig in, Chef!

Download the Recipe

Serves 2

MAKE SOME OVEN MAGIC
Preheat the oven to 200°C. Spread out the Carrot & Onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SIMPLE SALAD
In a bowl, combine the shredded leaves with a drizzle of oil and seasoning. Set aside.
ROASTED Radish
When the carrots reach the halfway mark, add the halved Radish to the tray and give the tray a shift. Roast for the remaining time until soft.
CHOP-CHOP, CHEF!
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel. When the pan is hot, sear the chop, fat-side down, for 3-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter (optional) and the remaining rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
IT’S DINE O’CLOCK
Plate up the lamb chop and drizzle over the reserved pan juices. Side with the roasted veg and the dressed leaves. Garnish with the chopped chives. Serve with the hummus for dunking. Dig in, Chef!

Download the Recipe

Serves 3

MAKE SOME OVEN MAGIC
Preheat the oven to 200°C. Spread out the Carrot & Onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SIMPLE SALAD
In a bowl, combine the shredded leaves with a drizzle of oil and seasoning. Set aside.
ROASTED Radish
When the carrots reach the halfway mark, add the halved Radish to the tray and give the tray a shift. Roast for the remaining time until soft.
CHOP-CHOP, CHEF!
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel. When the pan is hot, sear the chop, fat-side down, for 3-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter (optional) and the remaining rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
IT’S DINE O’CLOCK
Plate up the lamb chop and drizzle over the reserved pan juices. Side with the roasted veg and the dressed leaves. Garnish with the chopped chives. Serve with the hummus for dunking. Dig in, Chef!

Download the Recipe

Serves 4

MAKE SOME OVEN MAGIC
Preheat the oven to 200°C. Spread out the Carrot & Onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SIMPLE SALAD
In a bowl, combine the shredded leaves with a drizzle of oil and seasoning. Set aside.
ROASTED Radish
When the carrots reach the halfway mark, add the halved Radish to the tray and give the tray a shift. Roast for the remaining time until soft.
CHOP-CHOP, CHEF!
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel. When the pan is hot, sear the chop, fat-side down, for 3-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter (optional) and the remaining rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes.
IT’S DINE O’CLOCK
Plate up the lamb chop and drizzle over the reserved pan juices. Side with the roasted veg and the dressed leaves. Garnish with the chopped chives. Serve with the hummus for dunking. Dig in, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Lamb & Roasted Radish?

The preparation time for Lamb & Roasted Radish with red pepper hummus & carrot wedges is between 20 and 40 minutes.

What is the total time required to make Lamb & Roasted Radish with red pepper hummus & carrot wedges?

The total time required to make Lamb & Roasted Radish with red pepper hummus & carrot wedges is between 40 and 60 minutes.

How many servings does Lamb & Roasted Radish provide?

4 servings

What are the main ingredients in Lamb & Roasted Radish?

Carrot, Free-range Lamb Leg Chops, Fresh Chives, Green Leaves, NOMU Roast Rub, Onion, Onions, Radish, Red Pepper Hummus

What is the nutritional information of Lamb & Roasted Radish?

Calories: 671, Carbs: 29 grams, Fat: grams, Protein: 31.5 grams, Sugar: 11 grams, Salt: 797 grams

How do I prepare Lamb & Roasted Radish?

MAKE SOME OVEN MAGIC: Preheat the oven to 200°C. Spread out the carrot & onion wedges on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. SIMPLE SALAD: In a bowl, combine the shredded leaves with a drizzle of oil and seasoning. Set aside. ROASTED RADISH: When the carrots reach the halfway mark, add the halved radish to the tray and give the tray a shift. Roast for the remaining time until soft. CHOP-CHOP, CHEF!: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel. When the pan is hot, sear the chop, fat-side down, for 3-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter (optional) and the remaining rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes. IT’S DINE O’CLOCK: Plate up the lamb chop and drizzle over the reserved pan juices. Side with the roasted veg and the dressed leaves. Garnish with the chopped chives. Serve with the hummus for dunking. Dig in, Chef!