Oven-roasted carrots are nice, but you deserve spectacular, Chef! Our special UCOOK carrot spice turn these root vegetables in sweet, buttery & aromatic flavourbombs. Served with crispy chickpeas, this veggie medley beautifully complements the rosemary-infused lamb leg chop. Finished with dollops of creamy feta & crème fraîche and a simple side salad. Best enjoyed with the recommended Sophie Germanier wine.
Serving guide
Choose your portion size.
CARROTS
Preheat the oven to 200°C. Melt 15g [30g]|#7DA0D7 of butter and mix with the Carrot spice and set aside. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 8-10 minutes, coat the carrots with the butter mixture and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Chickpeas
Coat the Chickpeas in oil and season. When the carrot has been in for 10 minutes, scatter over the chickpeas and roast until crispy.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the rosemary. Remove from the pan, season, and rest for 5 minutes.
SOME PREP
Combine the crème fraîche with feta and a drizzle of lemon juice (to taste). Mash with a fork until a chunky texture. In a salad bowl, combine the vinegar with a drizzle of olive oil, and mix to emulsify. Add the salad leaves and the Cucumber. Toss to coat and season.
TIME TO DINE
Dish up the carrots, add dollops of the crème fraîche mixture, and side with lamb. Serve alongside the salad and enjoy, Chef.
CARROTS
Preheat the oven to 200°C. Melt 15g [30g]|#7DA0D7 of butter and mix with the Carrot spice and set aside. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 8-10 minutes, coat the carrots with the butter mixture and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Chickpeas
Coat the Chickpeas in oil and season. When the carrot has been in for 10 minutes, scatter over the chickpeas and roast until crispy.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the rosemary. Remove from the pan, season, and rest for 5 minutes.
SOME PREP
Combine the crème fraîche with feta and a drizzle of lemon juice (to taste). Mash with a fork until a chunky texture. In a salad bowl, combine the vinegar with a drizzle of olive oil, and mix to emulsify. Add the salad leaves and the Cucumber. Toss to coat and season.
TIME TO DINE
Dish up the carrots, add dollops of the crème fraîche mixture, and side with lamb. Serve alongside the salad and enjoy, Chef.
CARROTS
Preheat the oven to 200°C. Melt 45g [60g]|#7DA0D7 of butter and mix with the Carrot spice and set aside. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). In the final 12-15 minutes, coat the carrots with the butter mixture and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
Chickpeas
Coat the Chickpeas in oil and season. When the carrot has been in for 10 minutes, scatter over the chickpeas and roast until crispy.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the rosemary. Remove from the pan, season, and rest for 5 minutes.
SOME PREP
Combine the crème fraîche with feta and a drizzle of lemon juice (to taste). Mash with a fork until a chunky texture. In a salad bowl, combine the vinegar with a drizzle of olive oil, and mix to emulsify. Add the salad leaves and the Cucumber. Toss to coat and season.
TIME TO DINE
Dish up the carrots, add dollops of the crème fraîche mixture, and side with lamb. Serve alongside the salad and enjoy, Chef.
CARROTS
Preheat the oven to 200°C. Melt 45g [60g]|#7DA0D7 of butter and mix with the Carrot spice and set aside. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). In the final 12-15 minutes, coat the carrots with the butter mixture and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
Chickpeas
Coat the Chickpeas in oil and season. When the carrot has been in for 10 minutes, scatter over the chickpeas and roast until crispy.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the rosemary. Remove from the pan, season, and rest for 5 minutes.
SOME PREP
Combine the crème fraîche with feta and a drizzle of lemon juice (to taste). Mash with a fork until a chunky texture. In a salad bowl, combine the vinegar with a drizzle of olive oil, and mix to emulsify. Add the salad leaves and the Cucumber. Toss to coat and season.
TIME TO DINE
Dish up the carrots, add dollops of the crème fraîche mixture, and side with lamb. Serve alongside the salad and enjoy, Chef.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R264.04
for 4 servings · R66.01 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Salad Leaves needs 80 ml100 % Apple, Pear & Spinach Fruit & Vegetable Juice Blend 1.5 L 1.5 L at R72.99 · 5% of packR3.89
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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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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R191.24 · 1% of packR2.12
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Free-range Lamb Leg Chop needs 700 gBulk 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:
- Carrots Spice
- Carrot
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Rosemary Lamb Chop?
The preparation time for Rosemary Lamb Chop with a fresh salad is between 25 and 45 minutes.
What is the total time required to make Rosemary Lamb Chop with a fresh salad?
The total time required to make Rosemary Lamb Chop with a fresh salad is between 45 and 65 minutes.
How many servings does Rosemary Lamb Chop provide?
4 servings
What are the main ingredients in Rosemary Lamb Chop?
Carrot, Carrot Spice, Carrots Spice, Chickpeas, Creme Fraiche, Cucumber, Danish-style Feta, Free-range Lamb Leg Chop, Fresh Rosemary, Lemon Juice, Red Wine Vinegar, Salad Leaves
What is the nutritional information of Rosemary Lamb Chop?
Calories: 1013, Carbs: 51 grams, Fat: grams, Protein: 40.6 grams, Sugar: 25.6 grams, Salt: 408 grams
How do I prepare Rosemary Lamb Chop?
TIME TO DINE: Dish up the carrots, add dollops of the crème fraîche mixture, and side with lamb. Serve alongside the salad and enjoy, Chef. SOME PREP: Combine the crème fraîche with feta and a drizzle of lemon juice (to taste). Mash with a fork until a chunky texture. In a salad bowl, combine the vinegar with a drizzle of olive oil, and mix to emulsify. Add the salad leaves and the cucumber. Toss to coat and season. LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the rosemary. Remove from the pan, season, and rest for 5 minutes. CHICKPEAS: Coat the chickpeas in oil and season. When the carrot has been in for 10 minutes, scatter over the chickpeas and roast until crispy. CARROTS: Preheat the oven to 200°C. Melt 15g [30g]|#7DA0D7 of butter and mix with the carrot spice and set aside. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 8-10 minutes, coat the carrots with the butter mixture and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Rosemary Lamb Chop?
Carrot, Carrot Spice, Carrots Spice, Chickpeas, Creme Fraiche, Cucumber, Danish-style Feta, Free-range Lamb Leg Chop, Fresh Rosemary, Lemon Juice, Red Wine Vinegar, Salad Leaves
How many calories does Rosemary Lamb Chop have?
1013 calories
How much fat content does Rosemary Lamb Chop have?
grams