Ever wonder why rosemary and lamb are the best of culinary friends, Chef? It’s because the woody, piney flavours of rosemary perfectly complements the rich savouriness of lamb. We’ve paired this pairing with an oven-roasted veggie medley of carrot, leek & kale. Finished with toasted sunflower seeds and dollops of mint-infused yoghurt.
Serving guide
Choose your portion size.
LOADED VEG ROAST
Preheat the oven to 200°C. Spread the Carrot and leeks on a roasting tray. Toss with oil, the NOMU rub and seasoning. In a bowl, lightly coat the kale in oil, and seasoning. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 20-25 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MINTY Yoghurt
In a small bowl, combine the Yoghurt with ½ the mint. Season and set aside.
Rosemary LAMB
When the roast has 8-10 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb together with the Rosemary until the lamb has browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. Discard the rosemary sprig.
A TASTE SENSATION
Plate up the crispy Kale, topped with the roasted veg. Dollop over the minty Yoghurt and finish with a scattering of seeds and the remaining mint. Side with the Rosemary-basted lamb. Yum, Chef!
LOADED VEG ROAST
Preheat the oven to 200°C. Spread the Carrot and leeks on a roasting tray. Toss with oil, the NOMU rub and seasoning. In a bowl, lightly coat the kale in oil, and seasoning. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 20-25 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MINTY Yoghurt
In a small bowl, combine the Yoghurt with ½ the mint. Season and set aside.
Rosemary LAMB
When the roast has 8-10 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb together with the Rosemary until the lamb has browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. Discard the rosemary sprig.
A TASTE SENSATION
Plate up the crispy Kale, topped with the roasted veg. Dollop over the minty Yoghurt and finish with a scattering of seeds and the remaining mint. Side with the Rosemary-basted lamb. Yum, Chef!
LOADED VEG ROAST
Preheat the oven to 200°C. Spread the Carrot and leeks on a roasting tray. Toss with oil, the NOMU rub and seasoning. In a bowl, lightly coat the kale in oil, and seasoning. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 25-30 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MINTY Yoghurt
In a small bowl, combine the Yoghurt with ½ the mint. Season and set aside.
Rosemary LAMB
When the roast has 8-10 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb together with the Rosemary until the lamb has browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. Discard the rosemary sprig.
A TASTE SENSATION
Plate up the crispy Kale, topped with the roasted veg. Dollop over the minty Yoghurt and finish with a scattering of seeds and the remaining mint. Side with the Rosemary-basted lamb. Yum, Chef!
LOADED VEG ROAST
Preheat the oven to 200°C. Spread the Carrot and leeks on a roasting tray. Toss with oil, the NOMU rub and seasoning. In a bowl, lightly coat the kale in oil, and seasoning. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 25-30 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MINTY Yoghurt
In a small bowl, combine the Yoghurt with ½ the mint. Season and set aside.
Rosemary LAMB
When the roast has 8-10 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb together with the Rosemary until the lamb has browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. Discard the rosemary sprig.
A TASTE SENSATION
Plate up the crispy Kale, topped with the roasted veg. Dollop over the minty Yoghurt and finish with a scattering of seeds and the remaining mint. Side with the Rosemary-basted lamb. Yum, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R256.96
for 4 servings · R64.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Free-range Lamb Leg Chop needs 700 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Rosemary Lamb Chop & Roasted Veg?
The preparation time for Rosemary Lamb Chop & Roasted Veg with a minty yoghurt is between 25 and 45 minutes.
What is the total time required to make Rosemary Lamb Chop & Roasted Veg with a minty yoghurt?
The total time required to make Rosemary Lamb Chop & Roasted Veg with a minty yoghurt is between 40 and 60 minutes.
How many servings does Rosemary Lamb Chop & Roasted Veg provide?
4 servings
What are the main ingredients in Rosemary Lamb Chop & Roasted Veg?
Carrot, Free-range Lamb Leg Chops, Fresh Mint, Kale, Leek, NOMU Italian Rub, Rosemary, Sunflower Seeds, Yoghurt
What is the nutritional information of Rosemary Lamb Chop & Roasted Veg?
Calories: 805, Carbs: 47 grams, Fat: grams, Protein: 36.8 grams, Sugar: 17.5 grams, Salt: 628 grams
How do I prepare Rosemary Lamb Chop & Roasted Veg?
A TASTE SENSATION: Plate up the crispy kale, topped with the roasted veg. Dollop over the minty yoghurt and finish with a scattering of seeds and the remaining mint. Side with the rosemary-basted lamb. Yum, Chef! ROSEMARY LAMB: When the roast has 8-10 minutes to go, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb together with the rosemary until the lamb has browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. Discard the rosemary sprig. MINTY YOGHURT: In a small bowl, combine the yoghurt with ½ the mint. Season and set aside. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. LOADED VEG ROAST: Preheat the oven to 200°C. Spread the carrot and leeks on a roasting tray. Toss with oil, the NOMU rub and seasoning. In a bowl, lightly coat the kale in oil, and seasoning. Using your hands, massage until softened and coated, then set aside. Roast the veg in the oven until golden, 20-25 minutes (shifting halfway). In the final 10 minutes, scatter over the kale, and roast for the remaining time.
What should be prepared from my kitchen to make Rosemary Lamb Chop & Roasted Veg?
Carrot, Free-range Lamb Leg Chops, Fresh Mint, Kale, Leek, NOMU Italian Rub, Rosemary, Sunflower Seeds, Yoghurt
How many calories does Rosemary Lamb Chop & Roasted Veg have?
805 calories
How much fat content does Rosemary Lamb Chop & Roasted Veg have?
grams