This recipe looks like a peas of art, Chef! Homemade pea purée is swirled on a plate and served with Greek seasoned free-range lamb and oven-roasted sweet potato. A simple feta & greens salad completes this dish. Understated food that makes a delicious statement once you taste it, Chef.
Pea Purée & Lamb
Pea Purée & Lamb
with roasted sweet potato
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Danish-style Feta
- Free-range Lamb Chunks
- Full Cream UHT Milk
- Garlic Clove
- Garlic Cloves
- Greek Seasoning
- Lemon Juice
- Peas
- Salad Leaves
- Sweet Potato Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
- Blender
ROAST
Coat the sweet potato in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, 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).
LAMB
Place a pan over high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side. In the final 30-60 seconds, baste with a knob of butter and the Greek seasoning. Remove from the pan and rest for 5 minutes.
PEA PURÉE
Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Add the Peas and the milk and simmer until the peas are warmed through, 1-2 minutes. Remove from the heat and place the pea mixture in a blender and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER IS READY
Smear the purée on one side of the plate, top with the lamb, serve the sweet potato on the side, and make a fresh side of salad leaves, feta, and drizzle the lemon juice (to taste). Dig in, Chef!
Sweet Potato Chunks - 200g
Free-range Lamb Chunks - 150g
Greek Seasoning - 5ml
Peas - 50g
Garlic Clove - 1
Full Cream UHT Milk - 40ml
Salad Leaves - 20g
Danish-style Feta - 20g
Lemon Juice - 10ml
ROAST
Coat the sweet potato in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, 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).
LAMB
Place a pan over high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side. In the final 30-60 seconds, baste with a knob of butter and the Greek seasoning. Remove from the pan and rest for 5 minutes.
PEA PURÉE
Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Add the Peas and the milk and simmer until the peas are warmed through, 1-2 minutes. Remove from the heat and place the pea mixture in a blender and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER IS READY
Smear the purée on one side of the plate, top with the lamb, serve the sweet potato on the side, and make a fresh side of salad leaves, feta, and drizzle the lemon juice (to taste). Dig in, Chef!
Sweet Potato Chunks - 400g
Free-range Lamb Chunks - 300g
Greek Seasoning - 10ml
Peas - 100g
Garlic Clove - 1
Full Cream UHT Milk - 80ml
Salad Leaves - 40g
Danish-style Feta - 40g
Lemon Juice - 20ml
ROAST
Coat the sweet potato in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, 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).
LAMB
Place a pan over high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side. In the final 30-60 seconds, baste with a knob of butter and the Greek seasoning. Remove from the pan and rest for 5 minutes.
PEA PURÉE
Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Add the Peas and the milk and simmer until the peas are warmed through, 2-3 minutes. Remove from the heat and place the pea mixture in a blender and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER IS READY
Smear the purée on one side of the plate, top with the lamb, serve the sweet potato on the side, and make a fresh side of salad leaves, feta, and drizzle the lemon juice (to taste). Dig in, Chef!
Sweet Potato Chunks - 600g
Free-range Lamb Chunks - 450g
Greek Seasoning - 15ml
Peas - 150g
Garlic Cloves - 2
Full Cream UHT Milk - 125ml
Salad Leaves - 60g
Danish-style Feta - 60g
Lemon Juice - 30ml
ROAST
Coat the sweet potato in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, 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).
LAMB
Place a pan over high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side. In the final 30-60 seconds, baste with a knob of butter and the Greek seasoning. Remove from the pan and rest for 5 minutes.
PEA PURÉE
Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Add the Peas and the milk and simmer until the peas are warmed through, 2-3 minutes. Remove from the heat and place the pea mixture in a blender and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
DINNER IS READY
Smear the purée on one side of the plate, top with the lamb, serve the sweet potato on the side, and make a fresh side of salad leaves, feta, and drizzle the lemon juice (to taste). Dig in, Chef!
Sweet Potato Chunks - 800g
Free-range Lamb Chunks - 600g
Greek Seasoning - 20ml
Peas - 200g
Garlic Cloves - 2
Full Cream UHT Milk - 160ml
Salad Leaves - 80g
Danish-style Feta - 80g
Lemon Juice - 40ml
Frequently Asked Questions
What is the preparation time for Pea Purée & Lamb?
The preparation time for Pea Purée & Lamb with roasted sweet potato is between 20 and 25 minutes.
What is the total time required to make Pea Purée & Lamb with roasted sweet potato?
The total time required to make Pea Purée & Lamb with roasted sweet potato is between 20 and 25 minutes.
How many servings does Pea Purée & Lamb provide?
4 servings
What are the main ingredients in Pea Purée & Lamb?
Danish-style Feta, Free-range Lamb Chunks, Full Cream UHT Milk, Garlic Clove, Garlic Cloves, Greek Seasoning, Lemon Juice, Peas, Salad Leaves, Sweet Potato Chunks
What is the nutritional information of Pea Purée & Lamb?
Calories: 691.7, Carbs: 46.2 grams, Fat: grams, Protein: 36.4 grams, Sugar: 17.3 grams, Salt: 2268.6 grams
How do I prepare Pea Purée & Lamb?
DINNER IS READY: Smear the purée on one side of the plate, top with the lamb, serve the sweet potato on the side, and make a fresh side of salad leaves, feta, and drizzle the lemon juice (to taste). Dig in, Chef! PEA PURÉE: Place a small pot over medium heat with a knob of butter and a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Add the peas and the milk and simmer until the peas are warmed through, 1-2 minutes. Remove from the heat and place the pea mixture in a blender and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the garlic and adding the peas and the milk, simply mash the peas with a potato masher or a fork and mix until combined.) Add water in 10ml increments if it’s too thick for your liking. LAMB: Place a pan over high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned and cooked through, 2-3 minutes per side. In the final 30-60 seconds, baste with a knob of butter and the Greek seasoning. Remove from the pan and rest for 5 minutes. ROAST: Coat the sweet potato in oil and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Alternatively, 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).
What should be prepared from my kitchen to make Pea Purée & Lamb?
Danish-style Feta, Free-range Lamb Chunks, Full Cream UHT Milk, Garlic Clove, Garlic Cloves, Greek Seasoning, Lemon Juice, Peas, Salad Leaves, Sweet Potato Chunks
How many calories does Pea Purée & Lamb have?
691.7 calories
How much fat content does Pea Purée & Lamb have?
grams
Woolies Products in this dish
