Succulent lamb rump is paired with sliced pan-fried potatoes & thinly sliced onions sautéed in butter. Accompanied by a zesty minty-yoghurt sauce for dipping and a fresh pea & pickled pepper salad tossed in a pomegranate dressing that brings everything to life. C’est délicieux!
Luscious Lamb & Lyonnaise Potatoes
Luscious Lamb & Lyonnaise Potatoes
with a minty yoghurt dip & a fresh pea, pickled pepper and almond salad
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- Free-range Lamb Rump
- Fresh Mint
- Low Fat Plain Yoghurt
- Peas
- Pickled Bell Peppers
- Pomegranate Dressing
- Potato
- Red Onion
- Red Onions
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BOIL THE POTS
Place the sliced Potato in a pot and cover with cold, salted water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 4-5 minutes until soft. Drain on completion.
TOASTED NUTS & MINTY YOG
Place the Almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the yoghurt, the chopped mint, and seasoning. Set aside.
LOVELY LYONNAISE
When the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 4-5 minutes, shifting occasionally. Add the remaining Potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry for 5-10 minutes until the onion is golden and the potato is starting to crisp.
JUMP START THE RUMP
While the potatoes are frying, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, and season. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SOME FRESHNESS
Boil the kettle. Place the Peas in a bowl and submerge in boiling water for 2-3 minutes. Drain on completion. In a bowl, combine the rinsed salad leaves, the drained peas, the sliced pepper, the pomegranate dressing, and seasoning.
DAZZLING DINNER!
Plate up the lamb slices and serve with the lyonnaise potatoes. Side with the salad sprinkled with the toasted Almonds. Serve the minty-yoghurt on the side for dunking. Impressive, Chef!
BOIL THE POTS
Place the sliced Potato in a pot and cover with cold, salted water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 4-5 minutes until soft. Drain on completion.
TOASTED NUTS & MINTY YOG
Place the Almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the yoghurt, the chopped mint, and seasoning. Set aside.
LOVELY LYONNAISE
When the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 4-5 minutes, shifting occasionally. Add the remaining Potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry for 5-10 minutes until the onion is golden and the potato is starting to crisp.
JUMP START THE RUMP
While the potatoes are frying, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, and season. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SOME FRESHNESS
Boil the kettle. Place the Peas in a bowl and submerge in boiling water for 2-3 minutes. Drain on completion. In a bowl, combine the rinsed salad leaves, the drained peas, the sliced pepper, the pomegranate dressing, and seasoning.
DAZZLING DINNER!
Plate up the lamb slices and serve with the lyonnaise potatoes. Side with the salad sprinkled with the toasted Almonds. Serve the minty-yoghurt on the side for dunking. Impressive, Chef!
BOIL THE POTS
Place the sliced Potato in a pot and cover with cold, salted water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 5-6 minutes until soft. Drain on completion.
TOASTED NUTS & MINTY YOG
Place the Almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the yoghurt, the chopped mint, and seasoning. Set aside.
LOVELY LYONNAISE
When the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 5-6 minutes, shifting occasionally. Add the remaining Potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry for 10-15 minutes until the onion is golden and the potato is starting to crisp.
JUMP START THE RUMP
While the potatoes are frying, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, and season. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SOME FRESHNESS
Boil the kettle. Place the Peas in a bowl and submerge in boiling water for 2-3 minutes. Drain on completion. In a bowl, combine the rinsed salad leaves, the drained peas, the sliced pepper, the pomegranate dressing, and seasoning.
DAZZLING DINNER!
Plate up the lamb slices and serve with the lyonnaise potatoes. Side with the salad sprinkled with the toasted Almonds. Serve the minty-yoghurt on the side for dunking. Impressive, Chef!
BOIL THE POTS
Place the sliced Potato in a pot and cover with cold, salted water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 5-6 minutes until soft. Drain on completion.
TOASTED NUTS & MINTY YOG
Place the Almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the yoghurt, the chopped mint, and seasoning. Set aside.
LOVELY LYONNAISE
When the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 5-6 minutes, shifting occasionally. Add the remaining Potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry for 10-15 minutes until the onion is golden and the potato is starting to crisp.
JUMP START THE RUMP
While the potatoes are frying, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, and season. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SOME FRESHNESS
Boil the kettle. Place the Peas in a bowl and submerge in boiling water for 2-3 minutes. Drain on completion. In a bowl, combine the rinsed salad leaves, the drained peas, the sliced pepper, the pomegranate dressing, and seasoning.
DAZZLING DINNER!
Plate up the lamb slices and serve with the lyonnaise potatoes. Side with the salad sprinkled with the toasted Almonds. Serve the minty-yoghurt on the side for dunking. Impressive, Chef!
Frequently Asked Questions
What is the preparation time for Luscious Lamb & Lyonnaise Potatoes?
The preparation time for Luscious Lamb & Lyonnaise Potatoes with a minty yoghurt dip & a fresh pea, pickled pepper and almond salad is between 30 and 45 minutes.
What is the total time required to make Luscious Lamb & Lyonnaise Potatoes with a minty yoghurt dip & a fresh pea, pickled pepper and almond salad?
The total time required to make Luscious Lamb & Lyonnaise Potatoes with a minty yoghurt dip & a fresh pea, pickled pepper and almond salad is between 45 and 60 minutes.
How many servings does Luscious Lamb & Lyonnaise Potatoes provide?
4 servings
What are the main ingredients in Luscious Lamb & Lyonnaise Potatoes?
Almonds, Free-range Lamb Rump, Fresh Mint, Low Fat Plain Yoghurt, Peas, Pickled Bell Peppers, Pomegranate Dressing, Potato, Red Onion, Red Onions, Salad Leaves
What is the nutritional information of Luscious Lamb & Lyonnaise Potatoes?
Calories: 746, Carbs: 58 grams, Fat: grams, Protein: 39.3 grams, Sugar: 13.4 grams, Salt: 392 grams
How do I prepare Luscious Lamb & Lyonnaise Potatoes?
DAZZLING DINNER!: Plate up the lamb slices and serve with the lyonnaise potatoes. Side with the salad sprinkled with the toasted almonds. Serve the minty-yoghurt on the side for dunking. Impressive, Chef! JUMP START THE RUMP: While the potatoes are frying, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, and season. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. BOIL THE POTS: Place the sliced potato in a pot and cover with cold, salted water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 4-5 minutes until soft. Drain on completion. LOVELY LYONNAISE: When the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 4-5 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry for 5-10 minutes until the onion is golden and the potato is starting to crisp. SOME FRESHNESS: Boil the kettle. Place the peas in a bowl and submerge in boiling water for 2-3 minutes. Drain on completion. In a bowl, combine the rinsed salad leaves, the drained peas, the sliced pepper, the pomegranate dressing, and seasoning. TOASTED NUTS & MINTY YOG: Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. In a small bowl, combine the yoghurt, the chopped mint, and seasoning. Set aside.
What should be prepared from my kitchen to make Luscious Lamb & Lyonnaise Potatoes?
Almonds, Free-range Lamb Rump, Fresh Mint, Low Fat Plain Yoghurt, Peas, Pickled Bell Peppers, Pomegranate Dressing, Potato, Red Onion, Red Onions, Salad Leaves
How many calories does Luscious Lamb & Lyonnaise Potatoes have?
746 calories
How much fat content does Luscious Lamb & Lyonnaise Potatoes have?
grams
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