Try something new! Fondant potatoes are an all time favourite with chefs. Served with succulent tandoori-spiced lamb and drizzled with a curry leaf burnt butter for added richness!
Luscious Lamb & Fondant Potatoes
Luscious Lamb & Fondant Potatoes
with a curry leaf burnt butter & a carrot sultana salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Carrot Medley
- Chicken
- Chicken Stock
- Curry Leaves
- Free-Range De-boned Lamb Leg
- Golden Sultanas
- Green Leaves
- NOMU Tandoori Rub
- Pecan Nuts
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
FANCY FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Cut the potato in half lengthways and cut each half into quarters. Dilute the stock with 100ml of boiling water. Place an ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the potato pieces (shortest side down) and fry until the base is golden, 5 minutes. Flip, and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).
ROAST CARROTS
Spread the halved baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). In the final 5 minutes, scatter the chopped pecan nuts over the carrots.
SIZZLING LAMB
When the potatoes have 5-10 minutes remaining, place a nonstick, oven-proof pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste the lamb with a knob of butter and the NOMU rub. Once browned, pop the pan into the hot oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CURRY LEAF BURNT BUTTER
Return the pan, wiped down if necessary, to medium-high heat with 20g of butter. Once foaming, add the rinsed curry leaves and spread out in a single layer. Fry, 1-2 minutes, watching closely to make sure they don’t burn! Remove the pan from the heat.
CARROT & SULTANA SALAD
In a salad bowl, combine the roasted carrots and nuts, the sultanas, the rinsed green leaves, a drizzle of olive oil, and seasoning.
PLATE IT UP!
Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the carrot and sultana salad. Beautiful, Chef!
Potato - 200g
Chicken Stock - 10ml
Baby Carrot Medley - 120ml
Pecan Nuts - 10g
Free-range De-boned Lamb Leg - 160g
NOMU Tandoori Rub - 10ml
Curry leaves - 3g
Golden Sultanas - 10g
Green Leaves - 20g
FANCY FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Cut the potatoes in half lengthways and cut each half into quarters. Dilute the stock with 200ml of boiling water. Place an ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the potato pieces (shortest side down) and fry until the base is golden, 5 minutes. Flip, and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).
ROAST CARROTS
Spread the halved baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). In the final 5 minutes, scatter the chopped pecan nuts over the carrots.
SIZZLING LAMB
When the potatoes have 5-10 minutes remaining, place a nonstick, oven-proof pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste the lamb with a knob of butter and the NOMU rub. Once browned, pop the pan into the hot oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CURRY LEAF BURNT BUTTER
Return the pan, wiped down if necessary, to medium-high heat with 40g of butter. Once foaming, add the rinsed curry leaves and spread out in a single layer. Fry, 1-2 minutes, watching closely to make sure they don’t burn! Remove the pan from the heat.
CARROT & SULTANA SALAD
In a salad bowl, combine the roasted carrots and nuts, the sultanas, the rinsed green leaves, a drizzle of olive oil, and seasoning.
PLATE IT UP!
Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the carrot and sultana salad. Beautiful, Chef!
Potato - 400g
Chicken Stock - 15ml
Baby Carrot Medley - 240g
Pecan Nuts - 20g
Free-range De-boned Lamb Leg - 320g
NOMU Tandoori Rub - 20ml
Curry Leaves - 5g
Golden Sultanas - 20g
Green Leaves - 40g
FANCY FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Cut the potatoes in half lengthways and cut each half into quarters. Dilute the stock with 300ml of boiling water. Place a large, ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the potato pieces (shortest side down) and fry until the base is golden, 5 minutes. Flip, and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).
ROAST CARROTS
Spread the halved baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). In the final 5 minutes, scatter the chopped pecan nuts over the carrots.
SIZZLING LAMB
When the potatoes have 5-10 minutes remaining, place a nonstick, oven-proof pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste the lamb with a knob of butter and the NOMU rub. Once browned, pop the pan into the hot oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CURRY LEAF BURNT BUTTER
Return the pan, wiped down if necessary, to medium-high heat with 60g of butter. Once foaming, add the rinsed curry leaves and spread out in a single layer. Fry, 1-2 minutes, watching closely to make sure they don’t burn! Remove the pan from the heat.
CARROT & SULTANA SALAD
In a salad bowl, combine the roasted carrots and nuts, the sultanas, the rinsed green leaves, a drizzle of olive oil, and seasoning.
PLATE IT UP!
Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the carrot and sultana salad. Beautiful, Chef!
Potato - 600g
Chicken Stock - 20ml
Baby Carrot Medley - 360g
Pecan Nuts - 30g
Free-range De-boned Lamb Leg - 480g
NOMU Tandoori Rub - 30ml
Curry Leaves - 8g
Golden Sultanas - 30g
Green Leaves - 60g
FANCY FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Cut the potatoes in half lengthways and cut each half into quarters. Dilute the stock with 400ml of boiling water. Place a large, ovenproof pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, add the potato pieces (shortest side down) and fry until the base is golden, 5 minutes. Flip, and pour in the diluted stock. Pop in the hot oven and bake until the potatoes are tender, 25-30 minutes (adding more water if necessary).
ROAST CARROTS
Spread the halved baby carrots on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). In the final 5 minutes, scatter the chopped pecan nuts over the carrots.
SIZZLING LAMB
When the potatoes have 5-10 minutes remaining, place a nonstick, oven-proof pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste the lamb with a knob of butter and the NOMU rub. Once browned, pop the pan into the hot oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CURRY LEAF BURNT BUTTER
Return the pan, wiped down if necessary, to medium-high heat with 80g of butter. Once foaming, add the rinsed curry leaves and spread out in a single layer. Fry, 1-2 minutes, watching closely to make sure they don’t burn! Remove the pan from the heat.
CARROT & SULTANA SALAD
In a salad bowl, combine the roasted carrots and nuts, the sultanas, the rinsed green leaves, a drizzle of olive oil, and seasoning.
PLATE IT UP!
Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the carrot and sultana salad. Beautiful, Chef!
Potato - 800g
Chicken Stock - 25ml
Baby Carrot Medley - 480g
Pecan Nuts - 40g
Free-range De-boned Lamb Leg - 640g
NOMU Tandoori Rub - 40ml
Curry Leaves - 10g
Golden Sultanas - 40g
Green Leaves - 80g
Woolies Products in this dish
