What are the main ingredients in Orange Harissa Lamb Chops?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Orange Harissa Lamb Chops?

Calories: 890, Carbs: 55 grams, Fat: grams, Protein: 37.8 grams, Sugar: 12.8 grams, Salt: 481 grams

How do I prepare Orange Harissa Lamb Chops?

TIME TO EAT: Plate up the roasted baby potatoes, drizzle over the yoghurt sauce, and sprinkle over the toasted nuts. Side with the tender lamb and the salsa. Garnish with the remaining mint. Well done, Chef. SALSA & SOME PREP: In a small bowl, combine the diced cucumber, the diced tomato, ½ the chopped mint, a drizzle of olive oil, and seasoning. In a small bowl, combine the yoghurt, the remaining orange juice, seasoning, and water in 5ml increments until drizzling consistency. MARINATION: Preheat the oven to 200°C. In a bowl, combine the harissa paste, the lemon juice, ½ the orange juice, and seasoning. Pat the lamb dry with paper towel. Add the lamb to the bowl and set aside in the fridge to marinate for 15 minutes. ROAST: Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). NUTTY MOMENT: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LAMB: Return the pan to medium heat with a drizzle of oil. When hot, sear the lamb without the excess marinade (reserving the marinade) until browned but not cooked through, 1-2 minutes per side. Remove from the pan, add to a roasting tray, and smear with any reserved marinade. Roast until cooked through, 5-8 minutes.

What should be prepared from my kitchen to make Orange Harissa Lamb Chops?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Orange Harissa Lamb Chops

Name: Orange Harissa Lamb Chops
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

You’ve probably cooked orange with chicken, but have you ever tried it with lamb, Chef? Well, today’s the day! A side of oven-roasted baby potatoes are covered in a creamy yoghurt sauce and topped with toasted almonds. This beautifully balances the harissa, lemon & orange marinade that has soaked into the juicy lamb leg chops. Finished with a refreshing cucumber, mint & tomato salsa.

Orange Harissa Lamb Chops

with roasted baby potatoes, creamy yoghurt sauce & a cucumber salsa

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Potatoes
Cucumber
Free-range Lamb Leg Chops
Fresh Mint
Lemon Juice
Low Fat Plain Yoghurt
Low Fat Yoghurt Plain
Orange Juice
Pesto Princess Harissa Paste
Plain Yoghurt
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

MARINATION
Preheat the oven to 200°C. In a bowl, combine the harissa paste, the lemon juice, ½ the orange juice, and seasoning. Pat the lamb dry with paper towel. Add the lamb to the bowl and set aside in the fridge to marinate for 15 minutes.
ROAST
Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SALSA & SOME PREP
In a small bowl, combine the diced cucumber, the diced tomato, ½ the chopped mint, a drizzle of olive oil, and seasoning. In a small bowl, combine the yoghurt, the remaining orange juice, seasoning, and water in 5ml increments until drizzling consistency.
NUTTY MOMENT
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to medium heat with a drizzle of oil. When hot, sear the lamb without the excess marinade (reserving the marinade) until browned but not cooked through, 1-2 minutes per side. Remove from the pan, add to a roasting tray, and smear with any reserved marinade. Roast until cooked through, 5-8 minutes.
TIME TO EAT
Plate up the roasted baby potatoes, drizzle over the yoghurt sauce, and sprinkle over the toasted nuts. Side with the tender lamb and the salsa. Garnish with the remaining mint. Well done, Chef.

Pesto Princess Harissa Paste - 15ml
Lemon Juice - 10ml
Orange Juice - 30ml
Free-range Lamb Leg Chops - 175g
Baby Potatoes - 250g
Cucumber - 50g
Tomato - 1
Fresh Mint - 3g
Plain Yoghurt - 50ml
Almonds - 10g

Download the Recipe

Serves 2

MARINATION
Preheat the oven to 200°C. In a bowl, combine the harissa paste, the lemon juice, ½ the orange juice, and seasoning. Pat the lamb dry with paper towel. Add the lamb to the bowl and set aside in the fridge to marinate for 15 minutes.
ROAST
Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SALSA & SOME PREP
In a small bowl, combine the diced cucumber, the diced tomato, ½ the chopped mint, a drizzle of olive oil, and seasoning. In a small bowl, combine the yoghurt, the remaining orange juice, seasoning, and water in 5ml increments until drizzling consistency.
NUTTY MOMENT
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to medium heat with a drizzle of oil. When hot, sear the lamb without the excess marinade (reserving the marinade) until browned but not cooked through, 1-2 minutes per side. Remove from the pan, add to a roasting tray, and smear with any reserved marinade. Roast until cooked through, 5-8 minutes.
TIME TO EAT
Plate up the roasted baby potatoes, drizzle over the yoghurt sauce, and sprinkle over the toasted nuts. Side with the tender lamb and the salsa. Garnish with the remaining mint. Well done, Chef.

Pesto Princess Harissa Paste - 30ml
Lemon Juice - 20ml
Orange Juice - 60ml
Free-range Lamb Leg Chops - 350g
Baby Potatoes - 500g
Cucumber - 100g
Tomato - 1
Fresh Mint - 5g
Low Fat Plain Yoghurt - 100ml
Almonds - 20g

Download the Recipe

Serves 3

MARINATION
Preheat the oven to 200°C. In a bowl, combine the harissa paste, the lemon juice, ½ the orange juice, and seasoning. Pat the lamb dry with paper towel. Add the lamb to the bowl and set aside in the fridge to marinate for 15 minutes.
ROAST
Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SALSA & SOME PREP
In a small bowl, combine the diced cucumber, the diced tomato, ½ the chopped mint, a drizzle of olive oil, and seasoning. In a small bowl, combine the yoghurt, the remaining orange juice, seasoning, and water in 5ml increments until drizzling consistency.
NUTTY MOMENT
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to medium heat with a drizzle of oil. When hot, sear the lamb without the excess marinade (reserving the marinade) until browned but not cooked through, 1-2 minutes per side. Remove from the pan, add to a roasting tray, and smear with any reserved marinade. Roast until cooked through, 5-8 minutes.
TIME TO EAT
Plate up the roasted baby potatoes, drizzle over the yoghurt sauce, and sprinkle over the toasted nuts. Side with the tender lamb and the salsa. Garnish with the remaining mint. Well done, Chef.

Pesto Princess Harissa Paste - 45ml
Lemon Juice - 30ml
Orange Juice - 90ml
Free-range Lamb Leg Chops - 525g
Baby Potatoes - 750g
Cucumber - 150g
Tomatoes - 2
Fresh Mint - 8g
Low fat Yoghurt Plain - 150ml
Almonds - 30g

Download the Recipe

Serves 4

MARINATION
Preheat the oven to 200°C. In a bowl, combine the harissa paste, the lemon juice, ½ the orange juice, and seasoning. Pat the lamb dry with paper towel. Add the lamb to the bowl and set aside in the fridge to marinate for 15 minutes.
ROAST
Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SALSA & SOME PREP
In a small bowl, combine the diced cucumber, the diced tomato, ½ the chopped mint, a drizzle of olive oil, and seasoning. In a small bowl, combine the yoghurt, the remaining orange juice, seasoning, and water in 5ml increments until drizzling consistency.
NUTTY MOMENT
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAMB
Return the pan to medium heat with a drizzle of oil. When hot, sear the lamb without the excess marinade (reserving the marinade) until browned but not cooked through, 1-2 minutes per side. Remove from the pan, add to a roasting tray, and smear with any reserved marinade. Roast until cooked through, 5-8 minutes.
TIME TO EAT
Plate up the roasted baby potatoes, drizzle over the yoghurt sauce, and sprinkle over the toasted nuts. Side with the tender lamb and the salsa. Garnish with the remaining mint. Well done, Chef.