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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R108.41
for 4 servings · R27.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Lamb Chunks needs 600 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 60% of packR38.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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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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Sweet Potato Chunks needs 800 gMedium Potatoes 2 kg 2 kg at R44.99 · 40% of packR18.00
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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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
Not in the Woolies basket — source these elsewhere:
- Greek Seasoning
- Full Cream UHT Milk
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Feta, Free-range Lamb Chunks, Full Cream UHT Milk, Garlic, Greek Seasoning, Lemon Juice, Pea, Salad Leaves, Sweet Potato
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?
Feta, Free-range Lamb Chunks, Full Cream UHT Milk, Garlic, Greek Seasoning, Lemon Juice, Pea, Salad Leaves, Sweet Potato
How many calories does Pea Purée & Lamb have?
691.7 calories
How much fat content does Pea Purée & Lamb have?
grams