Lamb with Ricotta & Grape Salad

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

4.8

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Lamb with Ricotta & Grape Salad
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

Frequently Asked Questions

What is the preparation time for Lamb with Ricotta & Grape Salad?

The preparation time for Lamb with Ricotta & Grape Salad with rosemary, lemon & hazelnuts is between 30 and 45 minutes.

What is the total time required to make Lamb with Ricotta & Grape Salad with rosemary, lemon & hazelnuts?

The total time required to make Lamb with Ricotta & Grape Salad with rosemary, lemon & hazelnuts is between 40 and 60 minutes.

How many servings does Lamb with Ricotta & Grape Salad provide?

4 servings

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

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

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?

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

How many calories does Lamb with Ricotta & Grape Salad have?

862 calories

How much fat content does Lamb with Ricotta & Grape Salad have?

grams

Woolies Products in this dish

Photo of Lemongrass 15 g

Lemongrass 15 G

Photo of LemonGold® Seedless Lemons 3 pk

Lemongold® Seedless Lemons 3 Pk

Photo of Fine Green Beans 215 g

Fine Green Beans 215 G

Photo of Fresh Lemongrass 30 g

Fresh Lemongrass 30 G

Photo of Seedless LemonGold® Lemons 850 g

Seedless Lemongold® Lemons 850 G

Photo of Lemon Verbena 10 g

Lemon Verbena 10 G

Photo of Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 ml

Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 Ml

Photo of Fresh Rosemary 80 g

Fresh Rosemary 80 G

Photo of Bulk Lemons 1.5 kg

Bulk Lemons 1.5 Kg

Photo of Bulk Green Beans 600 g

Bulk Green Beans 600 G

Photo of Green Beans 350 g

Green Beans 350 G

Photo of Extra Fine Green Beans 150 g

Extra Fine Green Beans 150 G

Photo of Avocado Lemon Flavoured Oil 250 ml

Avocado Lemon Flavoured Oil 250 Ml

Photo of Organic Lemons 700 g

Organic Lemons 700 G

Photo of Sliced Green Beans 500 g

Sliced Green Beans 500 G

Photo of Seedless Red Grapes 500 g

Seedless Red Grapes 500 G

Photo of Fresh Rosemary 20 g

Fresh Rosemary 20 G

Photo of Bulk Seedless Red Grapes 1 kg

Bulk Seedless Red Grapes 1 Kg

Photo of Crushed Garlic, Ginger, Chilli & Lemongrass 70 g

Crushed Garlic, Ginger, Chilli & Lemongrass 70 G

Views: 833