eCook Meal
Pistachio Gremolata & Lamb
with sherry baby onions
In this recipe, you will be giving gremolata a go, which is a simple green Italian condiment made from parsley, garlic & lemon. Our UCOOK version contains toasted pistachio nuts for that extra flavour flair. This will be spooned over butter-basted, oregano-spiced lamb leg, sided with sherry-infused onions and golden, oven-roasted potatoes.
Serving guide
Choose your portion size.
PARBOIL POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
TOASTED ‘STATCHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREMOLATA
Boil the kettle. Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water and set aside. In a small bowl, combine the toasted pistachios, the Parsley, ½ the garlic (to taste), ½ the capers, and the lemon juice (to taste). Season.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. Fry the onions until browned, 4-5 minutes. Add the Sherry, 10ml [20ml]|#7DA0D7 of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 2-3 minutes, add a knob of butter, the remaining Capers, the remaining garlic, and the kale. Remove from the pan and season.
SIZZLING LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the oregano. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
TIME TO EAT
Plate up the golden smashed potatoes, side with the sizzling lamb, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef!
PARBOIL POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
TOASTED ‘STATCHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREMOLATA
Boil the kettle. Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water and set aside. In a small bowl, combine the toasted pistachios, the Parsley, ½ the garlic (to taste), ½ the capers, and the lemon juice (to taste). Season.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. Fry the onions until browned, 4-5 minutes. Add the Sherry, 10ml [20ml]|#7DA0D7 of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 2-3 minutes, add a knob of butter, the remaining Capers, the remaining garlic, and the kale. Remove from the pan and season.
SIZZLING LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the oregano. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
TIME TO EAT
Plate up the golden smashed potatoes, side with the sizzling lamb, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef!
PARBOIL POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
TOASTED ‘STATCHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREMOLATA
Boil the kettle. Dilute the stock with 450ml [600ml]|#7DA0D7 of boiling water and set aside. In a small bowl, combine the toasted pistachios, the Parsley, ½ the garlic (to taste), ½ the capers, and the lemon juice (to taste). Season.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. Fry the onions until browned, 4-5 minutes. Add the Sherry, 30ml [40ml]|#7DA0D7 of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 3-4 minutes, add a knob of butter, the remaining Capers, the remaining garlic, and the kale. Remove from the pan and season.
SIZZLING LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the oregano. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
TIME TO EAT
Plate up the golden smashed potatoes, side with the sizzling lamb, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef!
PARBOIL POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
TOASTED ‘STATCHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREMOLATA
Boil the kettle. Dilute the stock with 450ml [600ml]|#7DA0D7 of boiling water and set aside. In a small bowl, combine the toasted pistachios, the Parsley, ½ the garlic (to taste), ½ the capers, and the lemon juice (to taste). Season.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. Fry the onions until browned, 4-5 minutes. Add the Sherry, 30ml [40ml]|#7DA0D7 of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 3-4 minutes, add a knob of butter, the remaining Capers, the remaining garlic, and the kale. Remove from the pan and season.
SIZZLING LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the oregano. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
TIME TO EAT
Plate up the golden smashed potatoes, side with the sizzling lamb, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R295.58
for 4 servings · R73.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
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Free-range Deboned Lamb Leg needs 640 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 43% of packR153.60
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Baby Onions needs 12Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Pistachio Nuts needs 40 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 20% of packR25.40
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Garlic Cloves needs 4Baby 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:
- Dried Oregano
- Sherry
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pistachio Gremolata & Lamb?
The preparation time for Pistachio Gremolata & Lamb with sherry baby onions is between 30 and 45 minutes.
What is the total time required to make Pistachio Gremolata & Lamb with sherry baby onions?
The total time required to make Pistachio Gremolata & Lamb with sherry baby onions is between 45 and 60 minutes.
How many servings does Pistachio Gremolata & Lamb provide?
4 servings
What are the main ingredients in Pistachio Gremolata & Lamb?
Baby Onion, Baby Potato, Capers, Chicken, Chicken Stock, Dried Oregano, Free-Range Deboned Lamb Leg, Garlic, Kale, Lemon Juice, Parsley, Pistachio Nuts, Sherry
What is the nutritional information of Pistachio Gremolata & Lamb?
Calories: 856, Carbs: 96 grams, Fat: grams, Protein: 42.8 grams, Sugar: 31.8 grams, Salt: 943 grams
How do I prepare Pistachio Gremolata & Lamb?
TIME TO EAT: Plate up the golden smashed potatoes, side with the sizzling lamb, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef! SIZZLING LAMB: Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the oregano. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices. SHERRY ONIONS: Return the pan to medium heat with a drizzle of oil. Fry the onions until browned, 4-5 minutes. Add the sherry, 10ml [20ml]|#7DA0D7 of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 2-3 minutes, add a knob of butter, the remaining capers, the remaining garlic, and the kale. Remove from the pan and season. SMASHED POTATOES: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). GREMOLATA: Boil the kettle. Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water and set aside. In a small bowl, combine the toasted pistachios, the parsley, ½ the garlic (to taste), ½ the capers, and the lemon juice (to taste). Season. TOASTED ‘STATCHIOS: Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PARBOIL POTATOES: Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
What should be prepared from my kitchen to make Pistachio Gremolata & Lamb?
Baby Onion, Baby Potato, Capers, Chicken, Chicken Stock, Dried Oregano, Free-Range Deboned Lamb Leg, Garlic, Kale, Lemon Juice, Parsley, Pistachio Nuts, Sherry
How many calories does Pistachio Gremolata & Lamb have?
856 calories
How much fat content does Pistachio Gremolata & Lamb have?
grams