eCook Meal
Painted Wolf’s Polenta-dusted Lamb
with a couscous salad
Enjoy a tender and flavourful meal featuring juicy lamb chops perfectly seared and crusted with a crunchy polenta coating. This is served alongside a loaded couscous salad mixed with salty feta and olives, marinated tomatoes, and crispy onions, all tossed in a balsamic dressing. A quick and satisfying Mediterranean-inspired dinner!
Serving guide
Choose your portion size.
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FLAVOUR PREP
Place a pan over medium heat. When hot, fry the polenta crunch, shifting as it colours, 1-2 minutes. Remove from the pan and spread on a plate to cool. In a bowl, combine the Tomato, the balsamic vinegar and ½ the Parsley. Add a generous drizzle of olive oil, season and set aside.
LUSH LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. Sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and coat both sides in the crispy polenta.
FINAL TOUCHES
Just before serving, toss the Feta, olives, marinated tomatoes with all the dressing and crispy onion bits through the Couscous.
ALL DONE!
Plate up the loaded Couscous, garnishing with the remaining parsley. Side with the crusted lamb chop. Yum, Chef - dinner is ready!
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FLAVOUR PREP
Place a pan over medium heat. When hot, fry the polenta crunch, shifting as it colours, 1-2 minutes. Remove from the pan and spread on a plate to cool. In a bowl, combine the Tomato, the balsamic vinegar and ½ the Parsley. Add a generous drizzle of olive oil, season and set aside.
LUSH LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. Sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and coat both sides in the crispy polenta.
FINAL TOUCHES
Just before serving, toss the Feta, olives, marinated tomatoes with all the dressing and crispy onion bits through the Couscous.
ALL DONE!
Plate up the loaded Couscous, garnishing with the remaining parsley. Side with the crusted lamb chop. Yum, Chef - dinner is ready!
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FLAVOUR PREP
Place a pan over medium heat. When hot, fry the polenta crunch, shifting as it colours, 1-2 minutes. Remove from the pan and spread on a plate to cool. In a bowl, combine the Tomato, the balsamic vinegar and ½ the Parsley. Add a generous drizzle of olive oil, season and set aside.
LUSH LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. Sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and coat both sides in the crispy polenta.
FINAL TOUCHES
Just before serving, toss the Feta, olives, marinated tomatoes with all the dressing and crispy onion bits through the Couscous.
ALL DONE!
Plate up the loaded Couscous, garnishing with the remaining parsley. Side with the crusted lamb chop. Yum, Chef - dinner is ready!
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FLAVOUR PREP
Place a pan over medium heat. When hot, fry the polenta crunch, shifting as it colours, 1-2 minutes. Remove from the pan and spread on a plate to cool. In a bowl, combine the Tomato, the balsamic vinegar and ½ the Parsley. Add a generous drizzle of olive oil, season and set aside.
LUSH LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. Sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and coat both sides in the crispy polenta.
FINAL TOUCHES
Just before serving, toss the Feta, olives, marinated tomatoes with all the dressing and crispy onion bits through the Couscous.
ALL DONE!
Plate up the loaded Couscous, garnishing with the remaining parsley. Side with the crusted lamb chop. Yum, Chef - dinner is ready!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R265.31
for 4 servings · R66.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
White Balsamic Vinegar needs 60 mlHand Cooked Salt and White Balsamic Vinegar Flavoured Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
-
Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
-
Free-range Lamb Leg Chops needs 700 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
-
Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
-
Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
Not in the Woolies basket — source these elsewhere:
- Polenta Crunch
- Crispy Onion Bits
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Painted Wolf’s Polenta-dusted Lamb?
The preparation time for Painted Wolf’s Polenta-dusted Lamb with a couscous salad is between 15 and 20 minutes.
What is the total time required to make Painted Wolf’s Polenta-dusted Lamb with a couscous salad?
The total time required to make Painted Wolf’s Polenta-dusted Lamb with a couscous salad is between 20 and 25 minutes.
How many servings does Painted Wolf’s Polenta-dusted Lamb provide?
4 servings
What are the main ingredients in Painted Wolf’s Polenta-dusted Lamb?
Couscous, Crispy Onion Bits, Feta, Free-range Lamb Leg Chops, Parsley, Pitted Kalamata Olives, Polenta Crunch, Tomato, White Balsamic Vinegar
What is the nutritional information of Painted Wolf’s Polenta-dusted Lamb?
Calories: 993, Carbs: 64.3 grams, Fat: grams, Protein: 44.2 grams, Sugar: 9 grams, Salt: 1555.7 grams
How do I prepare Painted Wolf’s Polenta-dusted Lamb?
ALL DONE!: Plate up the loaded couscous, garnishing with the remaining parsley. Side with the crusted lamb chop. Yum, Chef - dinner is ready! FINAL TOUCHES: Just before serving, toss the feta, olives, marinated tomatoes with all the dressing and crispy onion bits through the couscous. LUSH LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. Sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and coat both sides in the crispy polenta. FLAVOUR PREP: Place a pan over medium heat. When hot, fry the polenta crunch, shifting as it colours, 1-2 minutes. Remove from the pan and spread on a plate to cool. In a bowl, combine the tomato, the balsamic vinegar and ½ the parsley. Add a generous drizzle of olive oil, season and set aside. COUSCOUS: Boil the kettle. Place the couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
What should be prepared from my kitchen to make Painted Wolf’s Polenta-dusted Lamb?
Couscous, Crispy Onion Bits, Feta, Free-range Lamb Leg Chops, Parsley, Pitted Kalamata Olives, Polenta Crunch, Tomato, White Balsamic Vinegar
How many calories does Painted Wolf’s Polenta-dusted Lamb have?
993 calories
How much fat content does Painted Wolf’s Polenta-dusted Lamb have?
grams