There’s nothing quite as satisfying as perfectly grilled lamb chops. Treat your tastebuds with chops fried in butter and an Oriental spice rub mix, sided with classic buttery baby potatoes & chives, and a fresh salad with charred corn, peppery radish rounds, and a sweet-sour vinaigrette. Ready to feel sheepishly satisfied?
Luno’s Lamb & Charred Corn Salad
Luno’s Lamb & Charred Corn Salad
with buttery baby potatoes & fresh chives
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Potatoes
- Corn
- Free-range Lamb Leg Chops
- Fresh Chives
- Lemon Juice
- NOMU Oriental Rub
- Radish
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
PERFECT POTATOES
Place the halved baby potatoes in a pot of salted water over high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until cooked through. Remove from the heat and drain. Return to the pot, add a knob of butter, ½ the chopped chives, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Cover to keep warm.
PREP STEP
While the potatoes are boiling, rinse the radish and slice into thin rounds. Cut the lemon into wedges. Rinse and roughly shred the salad leaves.
GOLDEN NUGGETS
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
LUSCIOUS LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pan is hot, sear the lamb for 3-4 minutes per side, or until cooked to your preference. During 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 before serving.
FLAVOURFUL SALAD
In a salad bowl, combine the juice of 1 lemon wedge, a drizzle of olive oil, a sweetener of choice, and seasoning. Add the charred corn, the shredded salad leaves, the radish rounds, and the remaining chives. Toss until combined.
THAT’S ALL, FOLKS!
Plate up a juicy lamb chop. Side with the charred corn salad and the buttery potatoes. Serve with any remaining lemon wedges. Enjoy, Chef!
Baby Potatoes - 200g
Fresh Chives - 1
Radish - 20g
Lemon Juice - 1
Salad Leaves - 20g
Corn - 50g
Free-range Lamb Leg Chops - 175g
NOMU Oriental Rub - 5ml
PERFECT POTATOES
Place the halved baby potatoes in a pot of salted water over high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until cooked through. Remove from the heat and drain. Return to the pot, add a knob of butter, ½ the chopped chives, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Cover to keep warm.
PREP STEP
While the potatoes are boiling, rinse the radish and slice into thin rounds. Cut the lemon into wedges. Rinse and roughly shred the salad leaves.
GOLDEN NUGGETS
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
LUSCIOUS LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pan is hot, sear the lamb for 3-4 minutes per side, or until cooked to your preference. During 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 before serving.
FLAVOURFUL SALAD
In a salad bowl, combine the juice of 2 lemon wedges, a drizzle of olive oil, a sweetener of choice, and seasoning. Add the charred corn, the shredded salad leaves, the radish rounds, and the remaining chives. Toss until combined.
THAT’S ALL, FOLKS!
Plate up a juicy lamb chop. Side with the charred corn salad and the buttery potatoes. Serve with any remaining lemon wedges. Enjoy, Chef!
Baby Potatoes - 400g
Fresh Chives - 1
Radish - 40g
Lemon Juice - 1
Salad Leaves - 40g
Corn - 100g
Free-range Lamb Leg Chops - 350g
NOMU Oriental Rub - 10ml
PERFECT POTATOES
Place the halved baby potatoes in a pot of salted water over high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 25-30 minutes until cooked through. Remove from the heat and drain. Return to the pot, add a knob of butter, ½ the chopped chives, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Cover to keep warm.
PREP STEP
While the potatoes are boiling, rinse the radish and slice into thin rounds. Cut the lemon into wedges. Rinse and roughly shred the salad leaves.
GOLDEN NUGGETS
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 4-6 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
LUSCIOUS LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pan is hot, sear the lamb for 3-4 minutes per side, or until cooked to your preference. During 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 before serving.
FLAVOURFUL SALAD
In a salad bowl, combine the juice of 3 lemon wedges, a drizzle of olive oil, a sweetener of choice, and seasoning. Add the charred corn, the shredded salad leaves, the radish rounds, and the remaining chives. Toss until combined.
THAT’S ALL, FOLKS!
Plate up a juicy lamb chop. Side with the charred corn salad and the buttery potatoes. Serve with any remaining lemon wedges. Enjoy, Chef!
Baby Potatoes - 600g
Fresh Chives - 1
Radish - 60g
Lemon Juice - 1
Salad Leaves - 60g
Corn - 150g
Free-range Lamb Leg Chops - 525g
NOMU Oriental Rub - 15ml
PERFECT POTATOES
Place the halved baby potatoes in a pot of salted water over high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 25-30 minutes until cooked through. Remove from the heat and drain. Return to the pot, add a knob of butter, ½ the chopped chives, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Cover to keep warm.
PREP STEP
While the potatoes are boiling, rinse the radish and slice into thin rounds. Cut the lemon into wedges. Rinse and roughly shred the salad leaves.
GOLDEN NUGGETS
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 4-6 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.
LUSCIOUS LAMB
Return the pan to a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pan is hot, sear the lamb for 3-4 minutes per side, or until cooked to your preference. During 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 before serving.
FLAVOURFUL SALAD
In a salad bowl, combine the juice of 4 lemon wedges, a drizzle of olive oil, a sweetener of choice, and seasoning. Add the charred corn, the shredded salad leaves, the radish rounds, and the remaining chives. Toss until combined.
THAT’S ALL, FOLKS!
Plate up a juicy lamb chop. Side with the charred corn salad and the buttery potatoes. Serve with any remaining lemon wedges. Enjoy, Chef!
Baby Potatoes - 800g
Fresh Chives - 1
Radish - 80g
Lemon Juice - 1
Salad Leaves - 80g
Corn - 200g
Free-range Lamb Leg Chops - 700g
NOMU Oriental Rub - 20ml
Woolies Products in this dish
