It’s time to treat yourself with some luscious, butter-basted lamb chops, sided with a smooth sweet potato mash, a refreshing, zesty cucumber & green leaf salad and a sprinkling of toasted pumpkin seeds for crunch. This recipe is one for the books, Chef!
Lamb & Sweet Potato Mash
Lamb & Sweet Potato Mash
with a fresh green salad
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Cucumber
- Free-range Lamb Leg Chops
- Green Leaves
- Lemon Juice
- NOMU Lamb Rub
- Sunflower Seeds
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
MASH
Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB CHOPS
Return the pan to 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 NOMU rub. Remove from the pan, season, and rest for 5 minutes.
GREEN SALAD
In a bowl, combine the rinsed green leaves, the diced cucumber, the lemon juice (to taste), a drizzle of olive oil, seasoning, and toss to coat.
TIME TO EAT
Plate up the creamy mash, side with the sizzling lamb chop, and the fresh green salad. Sprinkle over the toasted seeds. Well done, Chef!
Sweet Potato - 250g
Sunflower Seeds - 10g
Free-range Lamb Leg Chops - 175g
NOMU Lamb Rub - 5ml
Green Leaves - 20g
Cucumber - 50g
Lemon Juice - 5ml
MASH
Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB CHOPS
Return the pan to 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 NOMU rub. Remove from the pan, season, and rest for 5 minutes.
GREEN SALAD
In a bowl, combine the rinsed green leaves, the diced cucumber, the lemon juice (to taste), a drizzle of olive oil, seasoning, and toss to coat.
TIME TO EAT
Plate up the creamy mash, side with the sizzling lamb chops, and the fresh green salad. Sprinkle over the toasted seeds. Well done, Chef!
Sweet Potato - 500g
Sunflower Seeds - 20g
Free-range Lamb Leg Chops - 350g
NOMU Lamb Rub - 10ml
Green Leaves - 40g
Cucumber - 100g
Lemon Juice - 10ml
MASH
Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB CHOPS
Return the pan to 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 NOMU rub. Remove from the pan, season, and rest for 5 minutes.
GREEN SALAD
In a bowl, combine the rinsed green leaves, the diced cucumber, the lemon juice (to taste), a drizzle of olive oil, seasoning, and toss to coat.
TIME TO EAT
Plate up the creamy mash, side with the sizzling lamb chops, and the fresh green salad. Sprinkle over the toasted seeds. Well done, Chef!
Sweet Potato - 750g
Sunflower Seeds - 30g
Free-range Lamb Leg Chops - 525g
NOMU Lamb Rub - 15ml
Green Leaves - 60g
Cucumber - 150g
Lemon Juice - 15ml
MASH
Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB CHOPS
Return the pan to 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 NOMU rub. Remove from the pan, season, and rest for 5 minutes.
GREEN SALAD
In a bowl, combine the rinsed green leaves, the diced cucumber, the lemon juice (to taste), a drizzle of olive oil, seasoning, and toss to coat.
TIME TO EAT
Plate up the creamy mash, side with the sizzling lamb chops, and the fresh green salad. Sprinkle over the toasted seeds. Well done, Chef!
Sweet Potato - 1kg
Sunflower Seeds - 40g
Free-range Lamb Leg Chops - 700g
NOMU Lamb Rub - 20ml
Green Leaves - 80g
Cucumber - 200g
Lemon Juice - 20ml
Woolies Products in this dish
