eCook Meal
Moroccan Beet Labneh & Lamb
with toasted pita quarters & cucumber rounds
Roasted carrot is the delicious accompaniment to luscious lamb shoulder cubes. Sided with a generous helping of roasted beetroot labneh, a soft Middle Eastern cheese made from strained yoghurt. Toasted pita triangles means you can scoop up every last bit of tastiness. Get ready to feast!
Serving guide
Choose your portion size.
GOOD. BETTER. BEET.
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the NOMU rub. Set aside.
ROAST VEG
When the Beetroot has been in for 10 minutes, add the dressed carrot wedges to the other half of the tray. Roast for the remaining time until the vegetables are cooked through and crisping up, shifting halfway.
LUSCIOUS LAMB
When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season and set aside.
LEKKER Labneh
When the veg is done, place the roasted Beetroot in a blender with 2 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and season. Loosen with water in 5ml increments until hummus consistency. Set aside. In a bowl, combine the rinsed green leaves, the cucumber rounds, a drizzle of olive oil, and seasoning.
TOASTED SEEDS
Return the pan, wiped down, to medium heat. When hot, toast the sunflower seeds until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PITA PARTY
Return the pan to medium heat and toast the pita until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SERVE IT UP!
Plate up the lamb chunks, side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping. Delish dish, Chef!
GOOD. BETTER. BEET.
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the NOMU rub. Set aside.
ROAST VEG
When the Beetroot has been in for 10 minutes, add the dressed carrot wedges to the other half of the tray. Roast for the remaining time until the vegetables are cooked through and crisping up, shifting halfway.
LUSCIOUS LAMB
When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season and set aside.
LEKKER Labneh
When the veg is done, place the roasted Beetroot in a blender with 4 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and season. Loosen with water in 5ml increments until hummus consistency. Set aside. In a bowl, combine the rinsed green leaves, the cucumber rounds, a drizzle of olive oil, and seasoning.
TOASTED SEEDS
Return the pan, wiped down, to medium heat. When hot, toast the sunflower seeds until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PITA PARTY
Return the pan to medium heat and toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SERVE IT UP!
Plate up the lamb chunks, side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping. Delish dish, Chef!
GOOD. BETTER. BEET.
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Place the carrot wedges on a separate roasting tray. Coat in oil, the NOMU rub, and seasoning. Set aside.
ROAST VEG
When the Beetroot has been in for 10 minutes, pop the tray of dressed carrot wedges into the hot oven. Roast for the remaining time until the vegetables are cooked through and crisping up, shifting halfway.
LUSCIOUS LAMB
When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
LEKKER Labneh
When the veg is done, place the roasted Beetroot in a blender with 6 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and season. Loosen with water in 5ml increments until hummus consistency. Set aside. In a bowl, combine the rinsed green leaves, the cucumber rounds, a drizzle of olive oil, and seasoning.
TOASTED SEEDS
Return the pan, wiped down, to medium heat. When hot, toast the sunflower seeds until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PITA PARTY
Return the pan to medium heat and toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SERVE IT UP!
Plate up the lamb chunks, side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping. Delish dish, Chef!
GOOD. BETTER. BEET.
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Place the carrot wedges on a separate roasting tray. Coat in oil, the NOMU rub, and seasoning. Set aside.
ROAST VEG
When the Beetroot has been in for 10 minutes, pop the tray of dressed carrot wedges into the hot oven. Roast for the remaining time until the vegetables are cooked through and crisping up, shifting halfway.
LUSCIOUS LAMB
When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). Remove from the pan, season and set aside.
LEKKER Labneh
When the veg is done, place the roasted Beetroot in a blender with 8 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and season. Loosen with water in 5ml increments until hummus consistency. Set aside. In a bowl, combine the rinsed green leaves, the cucumber rounds, a drizzle of olive oil, and seasoning.
TOASTED SEEDS
Return the pan, wiped down, to medium heat. When hot, toast the sunflower seeds until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PITA PARTY
Return the pan to medium heat and toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters.
SERVE IT UP!
Plate up the lamb chunks, side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping. Delish dish, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R1,668.44
for 4 servings · R417.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Free-range Lamb Shoulder Chunks needs 640 gVegetable Liquid Stock Concentrate Stick Pack 8 x 25 g 25 g at R61.99 · 25.6× packsR1,586.94
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Sunflower Seeds needs 20 gSunflower Seeds 250 g 250 g at R44.99 · 8% of packR3.60
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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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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
-
Beetroot needs 400 gBulk Large Carrots 3 kg 3 kg at R45.00 · 13% of packR6.00
Not in the Woolies basket — source these elsewhere:
- Labneh
- NOMU Moroccan Rub
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Moroccan Beet Labneh & Lamb?
The preparation time for Moroccan Beet Labneh & Lamb with toasted pita quarters & cucumber rounds is between 15 and 35 minutes.
What is the total time required to make Moroccan Beet Labneh & Lamb with toasted pita quarters & cucumber rounds?
The total time required to make Moroccan Beet Labneh & Lamb with toasted pita quarters & cucumber rounds is between 40 and 65 minutes.
How many servings does Moroccan Beet Labneh & Lamb provide?
4 servings
What are the main ingredients in Moroccan Beet Labneh & Lamb?
Beetroot, Carrot, Cucumber, Labneh, Lamb Shoulder, NOMU Moroccan Rub, Pita Bread, Salad Leaves, Sunflower Seeds
What is the nutritional information of Moroccan Beet Labneh & Lamb?
Calories: 945, Carbs: 72 grams, Fat: grams, Protein: 48.6 grams, Sugar: 10.2 grams, Salt: 1947 grams
How do I prepare Moroccan Beet Labneh & Lamb?
TOASTED SEEDS: Return the pan, wiped down, to medium heat. When hot, toast the sunflower seeds until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. LEKKER LABNEH: When the veg is done, place the roasted beetroot in a blender with 4 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh and season. Loosen with water in 5ml increments until hummus consistency. Set aside. In a bowl, combine the rinsed green leaves, the cucumber rounds, a drizzle of olive oil, and seasoning. LUSCIOUS LAMB: When the veg has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season and set aside. GOOD. BETTER. BEET.: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the NOMU rub. Set aside. PITA PARTY: Return the pan to medium heat and toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters. ROAST VEG: When the beetroot has been in for 10 minutes, add the dressed carrot wedges to the other half of the tray. Roast for the remaining time until the vegetables are cooked through and crisping up, shifting halfway. SERVE IT UP!: Plate up the lamb chunks, side with the roasted carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the beetroot labneh on the side for dipping. Delish dish, Chef!
What should be prepared from my kitchen to make Moroccan Beet Labneh & Lamb?
Beetroot, Carrot, Cucumber, Labneh, Lamb Shoulder, NOMU Moroccan Rub, Pita Bread, Salad Leaves, Sunflower Seeds
How many calories does Moroccan Beet Labneh & Lamb have?
945 calories
How much fat content does Moroccan Beet Labneh & Lamb have?
grams