A colourful relish of tomato, onion & bell pepper is fried until sweet & sticky. Served with a juicy lamb chop infused cumin, which is pan-seared until that perfect medium-rare pink. A generous portion of earthy beetroot dotted with crispy sage leaves complete a fabulous meal to share with family and friends.
Relish & Lamb Chops
Relish & Lamb Chops
with roasted beetroot & crispy sage
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Bell Pepper
- Bell Peppers
- Free-range Lamb Leg Chops
- Fresh Sage
- Ground Cumin
- NOMU Moroccan Rub
- Onion
- Onions
- Tomato/es
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 2-3 minutes, add the sage leaves and roast until crispy. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
CHUNKY RELISH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper and the Onion until soft, 4-5 minutes (shifting occasionally). Mix in the NOMU rub and the tomato. Fry until fragrant, 3-4 minutes. Mix in 50ml [100ml]|#7DA0D7 of water and simmer until reduced to a chunky sauce, 5-6 minutes. Add a sweetener (to taste) and season.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in cumin, and seasoning. When hot, sear the lamb until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional).
DINNER IS READY
Plate up the roast, side with the lamb, and the chunky relish. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 2-3 minutes, add the sage leaves and roast until crispy. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
CHUNKY RELISH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper and the Onion until soft, 4-5 minutes (shifting occasionally). Mix in the NOMU rub and the tomato. Fry until fragrant, 3-4 minutes. Mix in 50ml [100ml]|#7DA0D7 of water and simmer until reduced to a chunky sauce, 5-6 minutes. Add a sweetener (to taste) and season.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in cumin, and seasoning. When hot, sear the lamb until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional).
DINNER IS READY
Plate up the roast, side with the lamb, and the chunky relish. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 2-3 minutes, add the sage leaves and roast until crispy. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHUNKY RELISH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper and the Onion until soft, 4-5 minutes (shifting occasionally). Mix in the NOMU rub and the tomato. Fry until fragrant, 5-6 minutes. Mix in 150ml [200ml]|#7DA0D7 of water and simmer until reduced to a chunky sauce, 8-10 minutes. Add a sweetener (to taste) and season.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in cumin, and seasoning. When hot, sear the lamb until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional).
DINNER IS READY
Plate up the roast, side with the lamb, and the chunky relish. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 2-3 minutes, add the sage leaves and roast until crispy. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHUNKY RELISH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper and the Onion until soft, 4-5 minutes (shifting occasionally). Mix in the NOMU rub and the tomato. Fry until fragrant, 5-6 minutes. Mix in 150ml [200ml]|#7DA0D7 of water and simmer until reduced to a chunky sauce, 8-10 minutes. Add a sweetener (to taste) and season.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in cumin, and seasoning. When hot, sear the lamb until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional).
DINNER IS READY
Plate up the roast, side with the lamb, and the chunky relish. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Relish & Lamb Chops?
The preparation time for Relish & Lamb Chops with roasted beetroot & crispy sage is between 25 and 45 minutes.
What is the total time required to make Relish & Lamb Chops with roasted beetroot & crispy sage?
The total time required to make Relish & Lamb Chops with roasted beetroot & crispy sage is between 40 and 60 minutes.
How many servings does Relish & Lamb Chops provide?
4 servings
What are the main ingredients in Relish & Lamb Chops?
Beetroot, Bell Pepper, Bell Peppers, Free-range Lamb Leg Chops, Fresh Sage, Ground Cumin, NOMU Moroccan Rub, Onion, Onions, Tomato/es, Tomatoes
What is the nutritional information of Relish & Lamb Chops?
Calories: 778, Carbs: 46 grams, Fat: grams, Protein: 35.9 grams, Sugar: 18.9 grams, Salt: 794 grams
How do I prepare Relish & Lamb Chops?
DINNER IS READY: Plate up the roast, side with the lamb, and the chunky relish. Enjoy, Chef! LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat in cumin, and seasoning. When hot, sear the lamb until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional). CHUNKY RELISH: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper and the onion until soft, 4-5 minutes (shifting occasionally). Mix in the NOMU rub and the tomato. Fry until fragrant, 3-4 minutes. Mix in 50ml [100ml]|#7DA0D7 of water and simmer until reduced to a chunky sauce, 5-6 minutes. Add a sweetener (to taste) and season. ROAST: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 2-3 minutes, add the sage leaves and roast until crispy. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Relish & Lamb Chops?
Beetroot, Bell Pepper, Bell Peppers, Free-range Lamb Leg Chops, Fresh Sage, Ground Cumin, NOMU Moroccan Rub, Onion, Onions, Tomato/es, Tomatoes
How many calories does Relish & Lamb Chops have?
778 calories
How much fat content does Relish & Lamb Chops have?
grams
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