eCook Meal
Luscious Lamb & Lyonnaise Potatoes
with a minty yoghurt dip & a fresh pea, pickled pepper and almond salad
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R268.63
for 4 servings · R67.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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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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Free-range Lamb Rump needs 640 gFree Range Lamb Rump Steak Avg 350 g 350 g at R112.00 · 1.83× packR204.80
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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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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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- Pomegranate Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Fresh Mint, Lamb Rump, Pea, Pickled Bell Peppers, Pomegranate Dressing, Potato, Red Onion, Salad Leaves, Yoghurt
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?
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! 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. 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. 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.
What should be prepared from my kitchen to make Luscious Lamb & Lyonnaise Potatoes?
Almonds, Fresh Mint, Lamb Rump, Pea, Pickled Bell Peppers, Pomegranate Dressing, Potato, Red Onion, Salad Leaves, Yoghurt
How many calories does Luscious Lamb & Lyonnaise Potatoes have?
746 calories
How much fat content does Luscious Lamb & Lyonnaise Potatoes have?
grams