eCook Meal
Savanna’s Lamb Leg & Pea Purée
with almonds, fresh mint & roasted radish
Tender & juicy lamb slices lie on top of a smooth & velvety pea purée. Sided with roasted radish & beetroot for earthiness and colour. Accompanied by a simple feta salad. Then it’s all sprinkled with almonds & mint for an added burst of crunch & freshness. It’s deliciously fab, Chef!
Serving guide
Choose your portion size.
ROOTING FOR THIS ROAST
Preheat the oven to 200°C. Spread out the Beetroot pieces and the halved radishes on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway).
KEEP IT NUTTY
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT Pea PURÉE
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated Garlic and the peas until fragrant, 2-3 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the peas & cream mix in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
LUSCIOUS LAMB
When the veg has 10 minutes remaining, return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, fry the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste with the NOMU rub and a knob of butter. Once browned, add to the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season.
SIMPLE SIDE
In a salad bowl, toss together the shredded leaves, ½ the toasted Almonds, the crumbled feta, a drizzle of olive oil, and seasoning.
ART ON A PLATE
Smear the Pea purée on the plate and top with the lamb slices. Serve alongside the roasted Radish & Beetroot and the fresh salad. Sprinkle over the remaining almonds and mint. Beautiful work, Chef!
ROOTING FOR THIS ROAST
Preheat the oven to 200°C. Spread out the Beetroot pieces and the halved radishes on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway).
KEEP IT NUTTY
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT Pea PURÉE
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated Garlic and the peas until fragrant, 2-3 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the peas & cream mix in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
LUSCIOUS LAMB
When the veg has 10 minutes remaining, return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, fry the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste with the NOMU rub and a knob of butter. Once browned, add to the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season.
SIMPLE SIDE
In a salad bowl, toss together the shredded leaves, ½ the toasted Almonds, the crumbled feta, a drizzle of olive oil, and seasoning.
ART ON A PLATE
Smear the Pea purée on the plate and top with the lamb slices. Serve alongside the roasted Radish & Beetroot and the fresh salad. Sprinkle over the remaining almonds and mint. Beautiful work, Chef!
ROOTING FOR THIS ROAST
Preheat the oven to 200°C. Spread out the Beetroot pieces and the halved radishes on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 35-40 minutes (shifting halfway).
KEEP IT NUTTY
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT Pea PURÉE
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated Garlic and the peas until fragrant, 3-4 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the peas & cream mix in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
LUSCIOUS LAMB
When the veg has 10 minutes remaining, return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, fry the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste with the NOMU rub and a knob of butter. Once browned, add to the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season.
SIMPLE SIDE
In a salad bowl, toss together the shredded leaves, ½ the toasted Almonds, the crumbled feta, a drizzle of olive oil, and seasoning.
ART ON A PLATE
Smear the Pea purée on the plate and top with the lamb slices. Serve alongside the roasted Radish & Beetroot and the fresh salad. Sprinkle over the remaining almonds and mint. Beautiful work, Chef!
ROOTING FOR THIS ROAST
Preheat the oven to 200°C. Spread out the Beetroot pieces and the halved radishes on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 35-40 minutes (shifting halfway).
KEEP IT NUTTY
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT Pea PURÉE
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated Garlic and the peas until fragrant, 3-4 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the peas & cream mix in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
LUSCIOUS LAMB
When the veg has 10 minutes remaining, return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, fry the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste with the NOMU rub and a knob of butter. Once browned, add to the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season.
SIMPLE SIDE
In a salad bowl, toss together the shredded leaves, ½ the toasted Almonds, the crumbled feta, a drizzle of olive oil, and seasoning.
ART ON A PLATE
Smear the Pea purée on the plate and top with the lamb slices. Serve alongside the roasted Radish & Beetroot and the fresh salad. Sprinkle over the remaining almonds and mint. Beautiful work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R111.40
for 4 servings · R27.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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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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Radish needs 160 gRadish 150 g 150 g at R21.99 · 1.07× packR23.46
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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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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Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
Not in the Woolies basket — source these elsewhere:
- Free-range De-boned Lamb Leg
- NOMU Lamb Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Savanna’s Lamb Leg & Pea Purée?
The preparation time for Savanna’s Lamb Leg & Pea Purée with almonds, fresh mint & roasted radish is between 35 and 50 minutes.
What is the total time required to make Savanna’s Lamb Leg & Pea Purée with almonds, fresh mint & roasted radish?
The total time required to make Savanna’s Lamb Leg & Pea Purée with almonds, fresh mint & roasted radish is between 45 and 60 minutes.
How many servings does Savanna’s Lamb Leg & Pea Purée provide?
4 servings
What are the main ingredients in Savanna’s Lamb Leg & Pea Purée?
Almonds, Beetroot, Cream, Feta, Free-Range De-boned Lamb Leg, Fresh Mint, Garlic, Green Leaves, NOMU Lamb Rub, Pea, Radish
What is the nutritional information of Savanna’s Lamb Leg & Pea Purée?
Calories: 897, Carbs: 30 grams, Fat: grams, Protein: 42.3 grams, Sugar: 10.3 grams, Salt: 835 grams
How do I prepare Savanna’s Lamb Leg & Pea Purée?
PERFECT PEA PURÉE: Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated garlic and the peas until fragrant, 2-3 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the peas & cream mix in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, see Chef’s Tip). Add water in 10ml increments if it’s too thick for your liking. Cover and set aside. ART ON A PLATE: Smear the pea purée on the plate and top with the lamb slices. Serve alongside the roasted radish & beetroot and the fresh salad. Sprinkle over the remaining almonds and mint. Beautiful work, Chef! SIMPLE SIDE: In a salad bowl, toss together the shredded leaves, ½ the toasted almonds, the crumbled feta, a drizzle of olive oil, and seasoning. LUSCIOUS LAMB: When the veg has 10 minutes remaining, return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, fry the lamb until browned, 3-5 minutes (shifting as it colours). In the final minute, baste with the NOMU rub and a knob of butter. Once browned, add to the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season. ROOTING FOR THIS ROAST: Preheat the oven to 200°C. Spread out the beetroot pieces and the halved radishes on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway). KEEP IT NUTTY: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Savanna’s Lamb Leg & Pea Purée?
Almonds, Beetroot, Cream, Feta, Free-Range De-boned Lamb Leg, Fresh Mint, Garlic, Green Leaves, NOMU Lamb Rub, Pea, Radish
How many calories does Savanna’s Lamb Leg & Pea Purée have?
897 calories
How much fat content does Savanna’s Lamb Leg & Pea Purée have?
grams