eCook Meal
Middle Eastern Lamb
with chickpeas, tahini yoghurt & dried cranberries
Want to impress with your cooking talent and well-developed palate, Chef? This recipe surprises and delights from start to finish. A smear of tahini-infused yoghurt is crowned with oven-roasted sweet potato. This is drizzled with an aromatic cranberry sauce, spiced with NOMU Moroccan Rub. Served with a luscious lamb leg and zesty chickpea & cranberry salsa.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SOME PREP
In a bowl, combine the Chickpeas, the cranberries, the lemon juice (to taste), and season. In a small bowl, combine the yoghurt and the tahini (to taste).
LAMB
Place a 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 and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the garlic and rub and flour until fragrant, 30-60 seconds. Mix in the cranberry juice and 50ml [100ml]|#7DA0D7 of water. Simmer until thickening, 2-3 minutes. Remove from the heat and season.
DINE LIKE ROYALTY
Smear the yoghurt mixture on one side of the plate, top with the sweet potato, drizzle over the sauce, and serve the lamb and the chickpea salsa on the side. Garnish with the coriander. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SOME PREP
In a bowl, combine the Chickpeas, the cranberries, the lemon juice (to taste), and season. In a small bowl, combine the yoghurt and the tahini (to taste).
LAMB
Place a 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 and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the garlic and rub and flour until fragrant, 30-60 seconds. Mix in the cranberry juice and 50ml [100ml]|#7DA0D7 of water. Simmer until thickening, 2-3 minutes. Remove from the heat and season.
DINE LIKE ROYALTY
Smear the yoghurt mixture on one side of the plate, top with the sweet potato, drizzle over the sauce, and serve the lamb and the chickpea salsa on the side. Garnish with the coriander. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SOME PREP
In a bowl, combine the Chickpeas, the cranberries, the lemon juice (to taste), and season. In a small bowl, combine the yoghurt and the tahini (to taste).
LAMB
Place a 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 and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the garlic and rub and flour until fragrant, 30-60 seconds. Mix in the cranberry juice and 150ml [200ml]|#7DA0D7 of water. Simmer until thickening, 3-4 minutes. Remove from the heat and season.
DINE LIKE ROYALTY
Smear the yoghurt mixture on one side of the plate, top with the sweet potato, drizzle over the sauce, and serve the lamb and the chickpea salsa on the side. Garnish with the coriander. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SOME PREP
In a bowl, combine the Chickpeas, the cranberries, the lemon juice (to taste), and season. In a small bowl, combine the yoghurt and the tahini (to taste).
LAMB
Place a 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 and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the garlic and rub and flour until fragrant, 30-60 seconds. Mix in the cranberry juice and 150ml [200ml]|#7DA0D7 of water. Simmer until thickening, 3-4 minutes. Remove from the heat and season.
DINE LIKE ROYALTY
Smear the yoghurt mixture on one side of the plate, top with the sweet potato, drizzle over the sauce, and serve the lamb and the chickpea salsa on the side. Garnish with the coriander. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R125.14
for 4 servings · R31.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Sweet Potato Chunks needs 800 gBulk Kara Sweet Potatoes 2 kg 2 kg at R54.99 · 40% of packR22.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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Tahini needs 30 mlTahini & Yoghurt Drizzle 180 g R44.99 · whole pack (size can't be divided)R44.99
Not in the Woolies basket — source these elsewhere:
- Free-range De-boned Lamb Leg
- Rub & Flour
- Greek Yoghurt
- Cranberry Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Middle Eastern Lamb?
The preparation time for Middle Eastern Lamb with chickpeas, tahini yoghurt & dried cranberries is between 25 and 45 minutes.
What is the total time required to make Middle Eastern Lamb with chickpeas, tahini yoghurt & dried cranberries?
The total time required to make Middle Eastern Lamb with chickpeas, tahini yoghurt & dried cranberries is between 40 and 60 minutes.
How many servings does Middle Eastern Lamb provide?
4 servings
What are the main ingredients in Middle Eastern Lamb?
Chickpeas, Cranberry Juice, Dried Cranberries, Free-Range De-boned Lamb Leg, Fresh Coriander, Garlic Clove, Garlic Cloves, Greek Yoghurt, Lemon Juice, Rub & Flour, Sweet Potato Chunks, Tahini
What is the nutritional information of Middle Eastern Lamb?
Calories: 891, Carbs: 72 grams, Fat: grams, Protein: 44.2 grams, Sugar: 24.7 grams, Salt: 465 grams
How do I prepare Middle Eastern Lamb?
DINE LIKE ROYALTY: Smear the yoghurt mixture on one side of the plate, top with the sweet potato, drizzle over the sauce, and serve the lamb and the chickpea salsa on the side. Garnish with the coriander. Cheers, Chef! SAUCE: Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the garlic and rub and flour until fragrant, 30-60 seconds. Mix in the cranberry juice and 50ml [100ml]|#7DA0D7 of water. Simmer until thickening, 2-3 minutes. Remove from the heat and season. LAMB: Place a 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 and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. SOME PREP: In a bowl, combine the chickpeas, the cranberries, the lemon juice (to taste), and season. In a small bowl, combine the yoghurt and the tahini (to taste). ROAST: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Middle Eastern Lamb?
Chickpeas, Cranberry Juice, Dried Cranberries, Free-Range De-boned Lamb Leg, Fresh Coriander, Garlic Clove, Garlic Cloves, Greek Yoghurt, Lemon Juice, Rub & Flour, Sweet Potato Chunks, Tahini
How many calories does Middle Eastern Lamb have?
891 calories
How much fat content does Middle Eastern Lamb have?
grams