eCook Meal
Luscious Lamb & Fondant Potatoes
with a curry leaf burnt butter
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R134.17
for 4 servings · R33.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Curry Leaves needs 10 gCurry Leaves 3 g 3 g at R26.99 · 3.3× packsR89.97
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Chicken Stock needs 40 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 8% of packR3.60
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
Not in the Woolies basket — source these elsewhere:
- Golden Sultanas
- NOMU Indian Rub
- Free-range De-boned Lamb Leg
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Free-Range De-boned Lamb Leg, Golden Sultanas, NOMU Indian Rub, Pecan Nut, Potato, Salad Leaves, Tomato
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, Feta, Free-Range De-boned Lamb Leg, Golden Sultanas, NOMU Indian Rub, Pecan Nut, Potato, Salad Leaves, Tomato
How many calories does Luscious Lamb & Fondant Potatoes have?
809.4 calories
How much fat content does Luscious Lamb & Fondant Potatoes have?
grams