In this recipe, you will be giving gremolata a go, which is a simple green Italian condiment made from parsley, garlic & lemon zest. Our UCOOK version contains toasted pistachio nuts for that extra flavour flair. This will be spooned over butter-basted, oregano-spiced lamb chops, sided with sherry-infused onions and golden, oven roasted potatoes.
Savanna’s Pistachio Gremolata & Lamb
Savanna’s Pistachio Gremolata & Lamb
with sherry baby onions
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potato
- Capers
- Chicken
- Chicken Stock
- Dried Oregano
- Free-range Lamb Leg Chops
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon
- Lemons
- Pearled Baby Onions
- Pistachio Nuts
- Sherry
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
PARBOIL POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
TOASTED ‘STATCHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and finely chop.
GREMOLATA
Boil the kettle. Dilute the stock with 150ml of boiling water and set aside. In a small bowl, combine the toasted pistachios, the chopped parsley, ½ the grated garlic (to taste), ½ the chopped Capers, the lemon zest (to taste), and a squeeze of lemon juice. Season.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the halved onions until browned, 4-5 minutes. Add the Sherry, 10ml of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 1-2 minutes, add a knob of butter, the remaining Capers, the remaining garlic, and the rinsed green leaves. Remove from the pan and season.
SIZZLING LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the dried oregano. Remove from the pan, season, and rest for 5 minutes.
TIME TO EAT
Plate up the golden smashed potatoes, side with the sizzling lamb chops, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef!
PARBOIL POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
TOASTED ‘STATCHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and finely chop.
GREMOLATA
Boil the kettle. Dilute the stock with 300ml of boiling water and set aside. In a small bowl, combine the toasted pistachios, the chopped parsley, ½ the grated garlic (to taste), ½ the chopped Capers, the lemon zest (to taste), and a squeeze of lemon juice. Season.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the halved onions until browned, 4-5 minutes. Add the Sherry, 20ml of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 1-2 minutes, add a knob of butter, the remaining Capers, the remaining garlic, and the rinsed green leaves. Remove from the pan and season.
SIZZLING LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the dried oregano. Remove from the pan, season, and rest for 5 minutes.
TIME TO EAT
Plate up the golden smashed potatoes, side with the sizzling lamb chops, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef!
PARBOIL POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
TOASTED ‘STATCHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and finely chop.
GREMOLATA
Boil the kettle. Dilute the stock with 450ml of boiling water and set aside. In a small bowl, combine the toasted pistachios, the chopped parsley, ½ the grated garlic (to taste), ½ the chopped Capers, the lemon zest (to taste), and a squeeze of lemon juice. Season.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the halved onions until browned, 5-6 minutes. Add the Sherry, 30ml of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 10-12 minutes (turning them at the halfway mark). In the final 1-2 minutes, add a knob of butter, the remaining Capers, the remaining garlic, and the rinsed green leaves. Remove from the pan and season.
SIZZLING LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the dried oregano. Remove from the pan, season, and rest for 5 minutes.
TIME TO EAT
Plate up the golden smashed potatoes, side with the sizzling lamb chops, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef!
PARBOIL POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
TOASTED ‘STATCHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and finely chop.
GREMOLATA
Boil the kettle. Dilute the stock with 600ml of boiling water and set aside. In a small bowl, combine the toasted pistachios, the chopped parsley, ½ the grated garlic (to taste), ½ the chopped Capers, the lemon zest (to taste), and a squeeze of lemon juice. Season.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the halved onions until browned, 5-6 minutes. Add the Sherry, 40ml of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 10-12 minutes (turning them at the halfway mark). In the final 1-2 minutes, add a knob of butter, the remaining Capers, the remaining garlic, and the rinsed green leaves. Remove from the pan and season.
SIZZLING LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the dried oregano. Remove from the pan, season, and rest for 5 minutes.
TIME TO EAT
Plate up the golden smashed potatoes, side with the sizzling lamb chops, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef!
Frequently Asked Questions
What is the preparation time for Savanna’s Pistachio Gremolata & Lamb?
The preparation time for Savanna’s Pistachio Gremolata & Lamb with sherry baby onions is between 30 and 45 minutes.
What is the total time required to make Savanna’s Pistachio Gremolata & Lamb with sherry baby onions?
The total time required to make Savanna’s Pistachio Gremolata & Lamb with sherry baby onions is between 45 and 60 minutes.
How many servings does Savanna’s Pistachio Gremolata & Lamb provide?
4 servings
What are the main ingredients in Savanna’s Pistachio Gremolata & Lamb?
Baby Potato, Capers, Chicken, Chicken Stock, Dried Oregano, Free-range Lamb Leg Chops, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, Pearled Baby Onions, Pistachio Nuts, Sherry
What is the nutritional information of Savanna’s Pistachio Gremolata & Lamb?
Calories: 850, Carbs: 71 grams, Fat: grams, Protein: 40.8 grams, Sugar: 19 grams, Salt: 927 grams
How do I prepare Savanna’s Pistachio Gremolata & Lamb?
PARBOIL POTATOES: Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside. TOASTED ‘STATCHIOS: Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and finely chop. GREMOLATA: Boil the kettle. Dilute the stock with 300ml of boiling water and set aside. In a small bowl, combine the toasted pistachios, the chopped parsley, ½ the grated garlic (to taste), ½ the chopped capers, the lemon zest (to taste), and a squeeze of lemon juice. Season. SHERRY ONIONS: Return the pan to medium heat with a drizzle of oil. When hot, fry the halved onions until browned, 4-5 minutes. Add the sherry, 20ml of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 1-2 minutes, add a knob of butter, the remaining capers, the remaining garlic, and the rinsed green leaves. Remove from the pan and season. TIME TO EAT: Plate up the golden smashed potatoes, side with the sizzling lamb chops, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef! SIZZLING LAMB: Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the dried oregano. Remove from the pan, season, and rest for 5 minutes. SMASHED POTATOES: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
What should be prepared from my kitchen to make Savanna’s Pistachio Gremolata & Lamb?
Baby Potato, Capers, Chicken, Chicken Stock, Dried Oregano, Free-range Lamb Leg Chops, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lemon, Lemons, Pearled Baby Onions, Pistachio Nuts, Sherry
How many calories does Savanna’s Pistachio Gremolata & Lamb have?
850 calories
How much fat content does Savanna’s Pistachio Gremolata & Lamb have?
grams
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