A mouthwatering, Moroccan-inspired bowl of warm and crispy lentil salad, dotted with tangy sun-dried tomatoes, marinated cucumber & olives, and infused with oregano. Served with butter-basted lamb chunks spiced with NOMU rub.
Serving guide
Choose your portion size.
SOME PREP
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the vinegar with a generous drizzle of olive oil, a sweetener (to taste), and mix to emulsify. Add the cucumber, the olives, ½ the oregano, and toss to combine.
LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes. Remove from the pan and season.
LAMB
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan with all the pan juices.
JUST BEFORE SERVING
Add the lentils, the sun-dried tomatoes and the green leaves to the bowl with the Cucumber mixture. Toss to combine.
DINNER IS READY
Bowl up the warm salad, top with the lamb and any pan juices. Garnish with the remaining Oregano and dig in, Chef!
SOME PREP
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the vinegar with a generous drizzle of olive oil, a sweetener (to taste), and mix to emulsify. Add the cucumber, the olives, ½ the oregano, and toss to combine.
LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes. Remove from the pan and season.
LAMB
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan with all the pan juices.
JUST BEFORE SERVING
Add the lentils, the sun-dried tomatoes and the green leaves to the bowl with the Cucumber mixture. Toss to combine.
DINNER IS READY
Bowl up the warm salad, top with the lamb and any pan juices. Garnish with the remaining Oregano and dig in, Chef!
SOME PREP
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the vinegar with a generous drizzle of olive oil, a sweetener (to taste), and mix to emulsify. Add the cucumber, the olives, ½ the oregano, and toss to combine.
LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season.
LAMB
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan with all the pan juices.
JUST BEFORE SERVING
Add the lentils, the sun-dried tomatoes and the green leaves to the bowl with the Cucumber mixture. Toss to combine.
DINNER IS READY
Bowl up the warm salad, top with the lamb and any pan juices. Garnish with the remaining Oregano and dig in, Chef!
SOME PREP
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half-moons. In a bowl, combine the vinegar with a generous drizzle of olive oil, a sweetener (to taste), and mix to emulsify. Add the cucumber, the olives, ½ the oregano, and toss to combine.
LENTILS
Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season.
LAMB
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan with all the pan juices.
JUST BEFORE SERVING
Add the lentils, the sun-dried tomatoes and the green leaves to the bowl with the Cucumber mixture. Toss to combine.
DINNER IS READY
Bowl up the warm salad, top with the lamb and any pan juices. Garnish with the remaining Oregano and dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R132.19
for 4 servings · R33.05 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 1Mini Spinach & South African Feta Puff R8.79 · whole pack (size can't be divided)R8.79
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Tomato needs 1Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Free-range Lamb Chunks needs 600 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 60% of packR38.99
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Marinated Olives & Lamb?
The preparation time for Marinated Olives & Lamb with crispy lentils is between 20 and 40 minutes.
What is the total time required to make Marinated Olives & Lamb with crispy lentils?
The total time required to make Marinated Olives & Lamb with crispy lentils is between 35 and 55 minutes.
How many servings does Marinated Olives & Lamb provide?
4 servings
What are the main ingredients in Marinated Olives & Lamb?
Cucumber, Free-range Lamb Chunks, NOMU Moroccan Rub, Oregano, Pitted Kalamata Olives, Red Wine Vinegar, Salad Leaves, Tinned Lentils, Tomato
What is the nutritional information of Marinated Olives & Lamb?
Calories: 740, Carbs: 60 grams, Fat: grams, Protein: 49.9 grams, Sugar: 12.5 grams, Salt: 573 grams
How do I prepare Marinated Olives & Lamb?
LENTILS: Place a pan over medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes. Remove from the pan and season. JUST BEFORE SERVING: Add the lentils, the sun-dried tomatoes and the green leaves to the bowl with the cucumber mixture. Toss to combine. LAMB: Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with the NOMU rub and a knob of butter. Remove from the pan with all the pan juices. DINNER IS READY: Bowl up the warm salad, top with the lamb and any pan juices. Garnish with the remaining oregano and dig in, Chef! SOME PREP: Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half-moons. In a bowl, combine the vinegar with a generous drizzle of olive oil, a sweetener (to taste), and mix to emulsify. Add the cucumber, the olives, ½ the oregano, and toss to combine.
What should be prepared from my kitchen to make Marinated Olives & Lamb?
Cucumber, Free-range Lamb Chunks, NOMU Moroccan Rub, Oregano, Pitted Kalamata Olives, Red Wine Vinegar, Salad Leaves, Tinned Lentils, Tomato
How many calories does Marinated Olives & Lamb have?
740 calories
How much fat content does Marinated Olives & Lamb have?
grams