eCook Meal
Savanna’s Bacon-onion Chutney & Lamb
with Savanna Neat & a tossed green bean salad
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R61.30
for 4 servings · R15.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Balsamic Vinegar needs 20 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 8% of packR4.40
Not in the Woolies basket — source these elsewhere:
- Savannas Neat
- Free-range De-boned Lamb Leg
- Streaky Pork Bacon - 8 strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Savanna’s Bacon-onion Chutney & Lamb?
The preparation time for Savanna’s Bacon-onion Chutney & Lamb with Savanna Neat & a tossed green bean salad is between 30 and 45 minutes.
What is the total time required to make Savanna’s Bacon-onion Chutney & Lamb with Savanna Neat & a tossed green bean salad?
The total time required to make Savanna’s Bacon-onion Chutney & Lamb with Savanna Neat & a tossed green bean salad is between 40 and 55 minutes.
How many servings does Savanna’s Bacon-onion Chutney & Lamb provide?
4 servings
What are the main ingredients in Savanna’s Bacon-onion Chutney & Lamb?
Almonds, Balsamic Vinegar, Feta, Free-Range De-boned Lamb Leg, Green Beans, Green Leaves, Onion, Savanna Neat, Streaky Pork Bacon
What is the nutritional information of Savanna’s Bacon-onion Chutney & Lamb?
Calories: 771, Carbs: 24 grams, Fat: grams, Protein: 42.2 grams, Sugar: 13.4 grams, Salt: 661 grams
How do I prepare Savanna’s Bacon-onion Chutney & Lamb?
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. 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. 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). 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. 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. 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.
What should be prepared from my kitchen to make Savanna’s Bacon-onion Chutney & Lamb?
Almonds, Balsamic Vinegar, Feta, Free-Range De-boned Lamb Leg, Green Beans, Green Leaves, Onion, Savanna Neat, Streaky Pork Bacon
How many calories does Savanna’s Bacon-onion Chutney & Lamb have?
771 calories
How much fat content does Savanna’s Bacon-onion Chutney & Lamb have?
grams