What are the main ingredients in Lamb with Ricotta & Grape Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Lamb with Ricotta & Grape Salad?

Calories: 862, Carbs: 80 grams, Fat: grams, Protein: 42.6 grams, Sugar: 8.2 grams, Salt: 760 grams

How do I prepare Lamb with Ricotta & Grape Salad?

FRY & TOSS: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb cubes and the roast rub, and fry for 5-6 minutes or until crispy, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan on completion and rest for at least 3 minutes. In a salad bowl, add the mustard, a drizzle of olive oil, a sweetener of choice, some seasoning, the roasted grapes, and the rinsed green leaves. Toss until fully combined. ROAST THOSE GRAPES: Spread the whole grapes in a single layer on a roasting tray. Coat in the balsamic vinegar, a drizzle of oil, a sweetener of choice and seasoning. Roast in the hot oven for 10-15 minutes until soft and caramelised. NUTS & TANGY RICOTTA: Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. In a small bowl, combine the ricotta with some lemon zest, a squeeze of lemon juice, the chopped rosemary and some seasoning. Mix until fully combined. ZESTY BEANS: Return the pan to a medium-high heat with a splash of water and a squeeze of lemon juice. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, season and remove from the pan on completion. BARLEY BEAUT: Preheat the oven to 200°C. Place the pearl barley in a pot with 700ml of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 35-40 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste. DINNER IS SERVED: Plate up a generous heap of the warm barley and top with the crispy lamb, the roasted grape salad and the lemony green beans. Sprinkle over the hazelnuts and the fresh halved grapes. Dollop over the rosemary laced ricotta. Simply stunning, Chef!

What should be prepared from my kitchen to make Lamb with Ricotta & Grape Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Lamb with Ricotta & Grape Salad

Name: Lamb with Ricotta & Grape Salad
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

A perfectly hearty and flavour packed dish made for the festive and summer season. Perfectly cooked lamb paired with rosemary and creamy ricotta, complemented by roasted and fresh red grapes for sweetness. Let the taste buds dance!

Lamb with Ricotta & Grape Salad

with rosemary, lemon & hazelnuts

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Fresh Rosemary
Green Beans
Green Leaves
Hazelnuts
Lemon
Lemons
NOMU Roast Rub
Pearled Barley
Pre-cubed Free-range Lamb Shoulder
Red Grapes
Ricotta
Wholegrain Mustard

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of Lamb with Ricotta & Grape Salad

Serves 1

BARLEY BEAUT
Preheat the oven to 200°C. Place the pearl barley in a pot with 350ml of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 30-35 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste.
ROAST THOSE GRAPES
Spread the whole grapes in a single layer on a roasting tray. Coat in the balsamic vinegar, a drizzle of oil, a sweetener of choice and seasoning. Roast in the hot oven for 10-15 minutes until soft and caramelised.
NUTS & TANGY RICOTTA
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. In a small bowl, combine the ricotta with some lemon zest, a squeeze of lemon juice, the chopped rosemary and some seasoning. Mix until fully combined.
ZESTY BEANS
Return the pan to a medium-high heat with a splash of water and a squeeze of lemon juice. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil, season and remove from the pan on completion.
FRY & TOSS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb cubes and the roast rub, and fry for 5-6 minutes or until crispy, shifting as they colour. Remove from the pan on completion and rest for at least 3 minutes. In a salad bowl, add the mustard, a drizzle of olive oil, a sweetener of choice, some seasoning, the roasted grapes, and the rinsed green leaves. Toss until fully combined.
DINNER IS SERVED
Plate up a generous heap of the warm barley and top with the crispy lamb, the roasted grape salad and the lemony green beans. Sprinkle over the hazelnuts and the fresh halved grapes. Dollop over the rosemary laced ricotta. Simply stunning, Chef!

Pearled Barley - 75ml
Red Grapes - 100g
Balsamic Vinegar - 22,5ml
Hazelnuts - 5g
Ricotta - 50g
Lemon - 1
Fresh Rosemary - 3g
Green Beans - 80g
Pre-cubed Free-range Lamb Shoulder - 160g
NOMU Roast Rub - 10ml
Wholegrain Mustard - 2,5ml
Green Leaves - 20g

Download the Recipe

Serves 2

BARLEY BEAUT
Preheat the oven to 200°C. Place the pearl barley in a pot with 700ml of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 35-40 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste.
ROAST THOSE GRAPES
Spread the whole grapes in a single layer on a roasting tray. Coat in the balsamic vinegar, a drizzle of oil, a sweetener of choice and seasoning. Roast in the hot oven for 10-15 minutes until soft and caramelised.
NUTS & TANGY RICOTTA
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. In a small bowl, combine the ricotta with some lemon zest, a squeeze of lemon juice, the chopped rosemary and some seasoning. Mix until fully combined.
ZESTY BEANS
Return the pan to a medium-high heat with a splash of water and a squeeze of lemon juice. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, season and remove from the pan on completion.
FRY & TOSS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb cubes and the roast rub, and fry for 5-6 minutes or until crispy, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan on completion and rest for at least 3 minutes. In a salad bowl, add the mustard, a drizzle of olive oil, a sweetener of choice, some seasoning, the roasted grapes, and the rinsed green leaves. Toss until fully combined.
DINNER IS SERVED
Plate up a generous heap of the warm barley and top with the crispy lamb, the roasted grape salad and the lemony green beans. Sprinkle over the hazelnuts and the fresh halved grapes. Dollop over the rosemary laced ricotta. Simply stunning, Chef!

Pearled Barley - 150ml
Red Grapes - 200g
Balsamic Vinegar - 45ml
Hazelnuts - 10g
Ricotta - 100g
Lemon - 1
Fresh Rosemary - 5g
Green Beans - 160g
Pre-cubed Free-range Lamb Shoulder - 320g
NOMU Roast Rub - 20ml
Wholegrain Mustard - 5ml
Green Leaves - 40g

Download the Recipe

Serves 3

BARLEY BEAUT
Preheat the oven to 200°C. Place the pearl barley in a pot with 1,2L of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 35-40 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste.
ROAST THOSE GRAPES
Spread the whole grapes in a single layer on a roasting tray. Coat in the balsamic vinegar, a drizzle of oil, a sweetener of choice and seasoning. Roast in the hot oven for 15-20 minutes until soft and caramelised.
NUTS & TANGY RICOTTA
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. In a small bowl, combine the ricotta with some lemon zest, a squeeze of lemon juice, the chopped rosemary and some seasoning. Mix until fully combined.
ZESTY BEANS
Return the pan to a medium-high heat with a splash of water and a squeeze of lemon juice. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil, season and remove from the pan on completion.
FRY & TOSS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb cubes and the roast rub, and fry for 5-6 minutes or until crispy, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan on completion and rest for at least 3 minutes. In a salad bowl, add the mustard, a drizzle of olive oil, a sweetener of choice, some seasoning, the roasted grapes, and the rinsed green leaves. Toss until fully combined.
DINNER IS SERVED
Plate up a generous heap of the warm barley and top with the crispy lamb, the roasted grape salad and the lemony green beans. Sprinkle over the hazelnuts and the fresh halved grapes. Dollop over the rosemary laced ricotta. Simply stunning, Chef!

Pearled Barley - 225ml
Red Grapes - 300g
Balsamic Vinegar - 65ml
Hazelnuts - 15g
Ricotta - 150g
Lemons - 2
Fresh Rosemary - 8g
Green Beans - 240g
Pre-cubed Free-range Lamb Shoulder - 480g
NOMU Roast Rub - 30ml
Wholegrain Mustard - 7,5ml
Green Leaves - 60g

Download the Recipe

Serves 4

BARLEY BEAUT
Preheat the oven to 200°C. Place the pearl barley in a pot with 1,4L of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 40-45 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste.
ROAST THOSE GRAPES
Spread the whole grapes in a single layer on a roasting tray. Coat in the balsamic vinegar, a drizzle of oil, a sweetener of choice and seasoning. Roast in the hot oven for 15-20 minutes until soft and caramelised.
NUTS & TANGY RICOTTA
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. In a small bowl, combine the ricotta with some lemon zest, a squeeze of lemon juice, the chopped rosemary and some seasoning. Mix until fully combined.
ZESTY BEANS
Return the pan to a medium-high heat with a splash of water and a squeeze of lemon juice. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil, season and remove from the pan on completion.
FRY & TOSS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb cubes and the roast rub, and fry for 5-6 minutes or until crispy, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan on completion and rest for at least 3 minutes. In a salad bowl, add the mustard, a drizzle of olive oil, a sweetener of choice, some seasoning, the roasted grapes, and the rinsed green leaves. Toss until fully combined.
DINNER IS SERVED
Plate up a generous heap of the warm barley and top with the crispy lamb, the roasted grape salad and the lemony green beans. Sprinkle over the hazelnuts and the fresh halved grapes. Dollop over the rosemary laced ricotta. Simply stunning, Chef!