Summer is here and you know what that means, Chef? It’s time to grab yourself an ice-cold Savivi and show everyone who’s the boss of the kitchen with this homemade bacon & onion chutney lamb dish, featuring YOU as the culinary influencer and setter of all taste trends. O, and served with a green bean, feta & almond salad.
Savanna’s Bacon-onion Chutney & Lamb
Savanna’s Bacon-onion Chutney & Lamb
with Savanna Neat & a tossed green bean salad
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Balsamic Vinegar
- Danish-style Feta
- Free-Range De-boned Lamb Leg
- Green Beans
- Green Leaves
- Onion
- Onions
- Savannas Neat
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
A IS FOR ALMONDS
Preheat the oven to 220°C. Place the chopped almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BACON MAKES EVERYTHING BETTER
Return the pan to medium heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion until golden, 7-8 minutes (shifting occasionally).
MAKE THE CHUTNEY
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in 15ml of sweetener, the Savanna and 30ml of water. Cook until sticky and reduced by a ¼, 3-4 minutes (stirring regularly). Remove from the heat, cover and set aside.
LIPSMACKING LAMB
Place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 2-3 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
FETA & GREEN BEAN SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, place into a bowl and season. Toss with ½ the toasted almonds, the rinsed leaves, the vinegar, and the drained feta. Set aside. Reheat the chutney before serving.
SENSATIONAL SUPPER
Serve up the sliced lamb and dollop over the bacon & onion chutney. Side with the almond & feta green beans. Scatter it all with the remaining nuts.
Almonds - 10g
Streaky Pork Bacon - 2 strips
Onion - 1
Savannas Neat - 20ml
Free-range De-boned Lamb Leg - 160g
Green Beans - 80g
Balsamic Vinegar - 5ml
Green Leaves - 20g
Danish-style Feta - 20g
A IS FOR ALMONDS
Preheat the oven to 220°C. Place the chopped almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BACON MAKES EVERYTHING BETTER
Return the pan to medium heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion until golden, 8-10 minutes (shifting occasionally).
MAKE THE CHUTNEY
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in 30ml of sweetener, the Savanna and 50ml of water. Cook until sticky and reduced by a ¼, 4-5 minutes (stirring regularly). Remove from the heat, cover and set aside.
LIPSMACKING LAMB
Place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 2-3 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
FETA & GREEN BEAN SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, place into a bowl and season. Toss with ½ the toasted almonds, the rinsed leaves, the vinegar, and the drained feta. Set aside. Reheat the chutney before serving.
SENSATIONAL SUPPER
Serve up the sliced lamb and dollop over the bacon & onion chutney. Side with the almond & feta green beans. Scatter it all with the remaining nuts.
Almonds - 20g
Streaky Pork Bacon - 4 strips
Onion - 1
Savannas Neat - 40ml
Free-range De-boned Lamb Leg - 320g
Green Beans - 160g
Balsamic Vinegar - 10ml
Green Leaves - 40g
Danish-style Feta - 60g
A IS FOR ALMONDS
Preheat the oven to 220°C. Place the chopped almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BACON MAKES EVERYTHING BETTER
Return the pan to medium heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion until golden, 10-12 minutes (shifting occasionally).
MAKE THE CHUTNEY
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in 45ml of sweetener, the Savanna and 80ml of water. Cook until sticky and reduced by a ¼, 5-6 minutes (stirring regularly). Remove from the heat, cover and set aside.
LIPSMACKING LAMB
Place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 3-5 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
FETA & GREEN BEAN SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, place into a bowl and season. Toss with ½ the toasted almonds, the rinsed leaves, the vinegar, and the drained feta. Set aside. Reheat the chutney before serving.
SENSATIONAL SUPPER
Serve up the sliced lamb and dollop over the bacon & onion chutney. Side with the almond & feta green beans. Scatter it all with the remaining nuts.
Almonds - 30g
Streaky Pork Bacon - 6 units
Onions - 2
Savannas Neat - 60ml
Free-range De-boned Lamb Leg - 480g
Green Beans - 240g
Balsamic Vinegar - 15ml
Green Leaves - 60g
Danish-style Feta - 90g
A IS FOR ALMONDS
Preheat the oven to 220°C. Place the chopped almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BACON MAKES EVERYTHING BETTER
Return the pan to medium heat. When hot, fry the bacon strips until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel, keeping the pan of oil on the heat. Add a knob of butter (optional) and fry the sliced onion until golden, 10-12 minutes (shifting occasionally).
MAKE THE CHUTNEY
When the onion is soft and caramelised, reduce the heat to low. Roughly chop the bacon and add to the pan. Stir in 60ml of sweetener, the Savanna and 110ml of water. Cook until sticky and reduced by a ¼, 5-6 minutes (stirring regularly). Remove from the heat, cover and set aside.
LIPSMACKING LAMB
Place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 3-5 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
FETA & GREEN BEAN SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, place into a bowl and season. Toss with ½ the toasted almonds, the rinsed leaves, the vinegar, and the drained feta. Set aside. Reheat the chutney before serving.
SENSATIONAL SUPPER
Serve up the sliced lamb and dollop over the bacon & onion chutney. Side with the almond & feta green beans. Scatter it all with the remaining nuts.
Almonds - 40g
Streaky Pork Bacon - 8 strips
Onions - 2
Savannas Neat - 80ml
Free-range De-boned Lamb Leg - 640g
Green Beans - 320g
Balsamic Vinegar - 20ml
Green Leaves - 80g
Danish-style Feta - 120g
Woolies Products in this dish
