You will be more than fond of these fondant potatoes, Chef! By browning them in a pan for that crispy texture, then cooking in the oven with chicken stock & butter, you can’t really get more delicious spuds than this. Served with free-range lamb leg infused with NOMU Indian Rub, doused in a homemade curry-infused butter dotted with sultanas & nuts. Served with a feta & sun-dried tomato salad.
Luscious Lamb & Fondant Potatoes
Luscious Lamb & Fondant Potatoes
with a curry leaf burnt butter
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chicken
- Chicken Stock
- Curry Leaves
- Danish-style Feta
- Free-Range De-boned Lamb Leg
- Golden Sultanas
- NOMU Indian Rub
- Pecan Nuts
- Potato
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (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 three. Dilute the stock with 100ml [200ml]|#7DA0D7 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 potatoes (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).
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 [40g]|#7DA0D7 of butter. Once foaming, add the 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 and add the saltanas and the nuts.
PLATE IT UP!
Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the salad leaves, topped with the sun-dried tomatoes, feta and a drizzle of olive oil. Beautiful, Chef!
FANCY FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Cut the Potato in half lengthways and cut each half into three. Dilute the stock with 100ml [200ml]|#7DA0D7 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 potatoes (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).
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 [40g]|#7DA0D7 of butter. Once foaming, add the 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 and add the saltanas and the nuts.
PLATE IT UP!
Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the salad leaves, topped with the sun-dried tomatoes, feta and a drizzle of olive oil. Beautiful, Chef!
FANCY FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Cut the Potato in half lengthways and cut each half into three. Dilute the stock with 300ml [400ml]|#7DA0D7 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 potatoes (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).
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 [80g]|#7DA0D7 of butter. Once foaming, add the 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 and add the saltanas and the nuts.
PLATE IT UP!
Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the salad leaves, topped with the sun-dried tomatoes, feta and a drizzle of olive oil. Beautiful, Chef!
FANCY FONDANT POTATOES
Preheat the oven to 220°C. Boil the kettle. Cut the Potato in half lengthways and cut each half into three. Dilute the stock with 300ml [400ml]|#7DA0D7 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 potatoes (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).
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 [80g]|#7DA0D7 of butter. Once foaming, add the 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 and add the saltanas and the nuts.
PLATE IT UP!
Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the salad leaves, topped with the sun-dried tomatoes, feta and a drizzle of olive oil. Beautiful, Chef!
Frequently Asked Questions
What is the preparation time for Luscious Lamb & Fondant Potatoes?
The preparation time for Luscious Lamb & Fondant Potatoes with a curry leaf burnt butter is between 20 and 35 minutes.
What is the total time required to make Luscious Lamb & Fondant Potatoes with a curry leaf burnt butter?
The total time required to make Luscious Lamb & Fondant Potatoes with a curry leaf burnt butter is between 35 and 50 minutes.
How many servings does Luscious Lamb & Fondant Potatoes provide?
4 servings
What are the main ingredients in Luscious Lamb & Fondant Potatoes?
Chicken, Chicken Stock, Curry Leaves, Danish-style Feta, Free-Range De-boned Lamb Leg, Golden Sultanas, NOMU Indian Rub, Pecan Nuts, Potato, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Luscious Lamb & Fondant Potatoes?
Calories: 809.4, Carbs: 58.8 grams, Fat: grams, Protein: 39.8 grams, Sugar: 18.7 grams, Salt: 1658 grams
How do I prepare Luscious Lamb & Fondant Potatoes?
PLATE IT UP!: Plate up the tender lamb slices alongside the fondant potatoes. Drizzle over the curry leaf burnt butter. Side with the salad leaves, topped with the sun-dried tomatoes, feta and a drizzle of olive oil. Beautiful, Chef! CURRY LEAF BURNT BUTTER: Return the pan, wiped down if necessary, to medium-high heat with 20g [40g]|#7DA0D7 of butter. Once foaming, add the 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 and add the saltanas and the nuts. FANCY FONDANT POTATOES: Preheat the oven to 220°C. Boil the kettle. Cut the potato in half lengthways and cut each half into three. Dilute the stock with 100ml [200ml]|#7DA0D7 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 potatoes (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). 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.
What should be prepared from my kitchen to make Luscious Lamb & Fondant Potatoes?
Chicken, Chicken Stock, Curry Leaves, Danish-style Feta, Free-Range De-boned Lamb Leg, Golden Sultanas, NOMU Indian Rub, Pecan Nuts, Potato, Salad Leaves, Sun-Dried Tomatoes
How many calories does Luscious Lamb & Fondant Potatoes have?
809.4 calories
How much fat content does Luscious Lamb & Fondant Potatoes have?
grams
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