Spiced Lamb & Red Pepper Mayo

The nutty, earthy Middle Eastern spice blend, Za’atar, elevates this lamb dish to a next level. The exotic, spice-crusted lamb is served with oven-roasted baby potatoes, rosemary baked broccoli, and finished with a rich and creamy garlic & piquanté pepper mayo.

Spiced Lamb & Red Pepper Mayo

with roasted baby potatoes & broccoli

4.5

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Spiced Lamb & Red Pepper Mayo
  1. CRISPY POTATOES

    Preheat the oven to 200°C. Spread the halved Baby Potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).

  2. TOASTED

    Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. ROSEMARY & GARLIC VEG

    When the roast has 15-20 minutes remaining, coat the broccoli pieces, the Garlic Clove and the rinsed rosemary sprigs in oil. Add to the roasting tray and return to the oven for the remaining cooking time.

  4. PREP

    In a bowl, combine the mayo with the chopped peppers and seasoning. Set aside.

  5. ZA’ATAR LAMB

    Return the pan to 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 the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Remove from the oven and roll through the spice blend. Rest for 5 minutes before slicing and lightly seasoning.

  6. FLAVOURED MAYO

    When the roast is done, squeeze out the flesh from the roasted Garlic Cloves and discard the skin. Finely chop the flesh and mix through the red pepper mayo. Discard the rosemary sprigs before serving.

  7. GATHER AROUND THE TABLE

    Serve up the golden potatoes and broccoli. Lay the za’atar crusted lamb slices alongside. Dollop over the red pepper mayo. Garnish with scatterings of chopped Walnuts and parsley.

  1. CRISPY POTATOES

    Preheat the oven to 200°C. Spread the halved Baby Potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).

  2. TOASTED

    Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. ROSEMARY & GARLIC VEG

    When the roast has 15-20 minutes remaining, coat the broccoli pieces, the Garlic Clove and the rinsed rosemary sprigs in oil. Add to the roasting tray and return to the oven for the remaining cooking time.

  4. PREP

    In a bowl, combine the mayo with the chopped peppers and seasoning. Set aside.

  5. ZA’ATAR LAMB

    Return the pan to 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 the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Remove from the oven and roll through the spice blend. Rest for 5 minutes before slicing and lightly seasoning.

  6. FLAVOURED MAYO

    When the roast is done, squeeze out the flesh from the roasted Garlic Cloves and discard the skin. Finely chop the flesh and mix through the red pepper mayo. Discard the rosemary sprigs before serving.

  7. GATHER AROUND THE TABLE

    Serve up the golden potatoes and broccoli. Lay the za’atar crusted lamb slices alongside. Dollop over the red pepper mayo. Garnish with scatterings of chopped Walnuts and parsley.

  1. CRISPY POTATOES

    Preheat the oven to 200°C. Spread the halved Baby Potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

  2. TOASTED

    Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. ROSEMARY & GARLIC VEG

    When the roast has 15-20 minutes remaining, coat the broccoli pieces, the Garlic Cloves and the rinsed rosemary sprigs in oil. Add to the roasting tray and return to the oven for the remaining cooking time.

  4. PREP

    In a bowl, combine the mayo with the chopped peppers and seasoning. Set aside.

  5. ZA’ATAR LAMB

    Return the pan to 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 the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Remove from the oven and roll through the spice blend. Rest for 5 minutes before slicing and lightly seasoning.

  6. FLAVOURED MAYO

    When the roast is done, squeeze out the flesh from the roasted Garlic Cloves and discard the skin. Finely chop the flesh and mix through the red pepper mayo. Discard the rosemary sprigs before serving.

  7. GATHER AROUND THE TABLE

    Serve up the golden potatoes and broccoli. Lay the za’atar crusted lamb slices alongside. Dollop over the red pepper mayo. Garnish with scatterings of chopped Walnuts and parsley.

  1. CRISPY POTATOES

    Preheat the oven to 200°C. Spread the halved Baby Potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

  2. TOASTED

    Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. ROSEMARY & GARLIC VEG

    When the roast has 15-20 minutes remaining, coat the broccoli pieces, the Garlic Cloves and the rinsed rosemary sprigs in oil. Add to the roasting tray and return to the oven for the remaining cooking time.

  4. PREP

    In a bowl, combine the mayo with the chopped peppers and seasoning. Set aside.

  5. ZA’ATAR LAMB

    Return the pan to 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 the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Remove from the oven and roll through the spice blend. Rest for 5 minutes before slicing and lightly seasoning.

  6. FLAVOURED MAYO

    When the roast is done, squeeze out the flesh from the roasted Garlic Cloves and discard the skin. Finely chop the flesh and mix through the red pepper mayo. Discard the rosemary sprigs before serving.

  7. GATHER AROUND THE TABLE

    Serve up the golden potatoes and broccoli. Lay the za’atar crusted lamb slices alongside. Dollop over the red pepper mayo. Garnish with scatterings of chopped Walnuts and parsley.

Frequently Asked Questions

What is the preparation time for Spiced Lamb & Red Pepper Mayo?

The preparation time for Spiced Lamb & Red Pepper Mayo with roasted baby potatoes & broccoli is between 25 and 40 minutes.

What is the total time required to make Spiced Lamb & Red Pepper Mayo with roasted baby potatoes & broccoli?

The total time required to make Spiced Lamb & Red Pepper Mayo with roasted baby potatoes & broccoli is between 40 and 55 minutes.

How many servings does Spiced Lamb & Red Pepper Mayo provide?

4 servings

What are the main ingredients in Spiced Lamb & Red Pepper Mayo?

Baby Potatoes, Broccoli Florets, Free-Range Deboned Lamb Leg, Fresh Parsley, Fresh Rosemary, Garlic Clove, Garlic Cloves, Sweet Piquanté Peppers, That Mayo (Original), Walnuts, Za'atar Spice Blend

What is the nutritional information of Spiced Lamb & Red Pepper Mayo?

Calories: 965, Carbs: 79 grams, Fat: grams, Protein: 40.5 grams, Sugar: 14.3 grams, Salt: 1221 grams

How do I prepare Spiced Lamb & Red Pepper Mayo?

GATHER AROUND THE TABLE: Serve up the golden potatoes and broccoli. Lay the za’atar crusted lamb slices alongside. Dollop over the red pepper mayo. Garnish with scatterings of chopped walnuts and parsley. CRISPY POTATOES: Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). TOASTED: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PREP: In a bowl, combine the mayo with the chopped peppers and seasoning. Set aside. ZA’ATAR LAMB: Return the pan to 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 the roasting tray with the veg to finish cooking in the oven, 5-8 minutes. Remove from the oven and roll through the spice blend. Rest for 5 minutes before slicing and lightly seasoning. FLAVOURED MAYO: When the roast is done, squeeze out the flesh from the roasted garlic cloves and discard the skin. Finely chop the flesh and mix through the red pepper mayo. Discard the rosemary sprigs before serving. ROSEMARY & GARLIC VEG: When the roast has 15-20 minutes remaining, coat the broccoli pieces, the garlic clove and the rinsed rosemary sprigs in oil. Add to the roasting tray and return to the oven for the remaining cooking time.

What should be prepared from my kitchen to make Spiced Lamb & Red Pepper Mayo?

Baby Potatoes, Broccoli Florets, Free-Range Deboned Lamb Leg, Fresh Parsley, Fresh Rosemary, Garlic Clove, Garlic Cloves, Sweet Piquanté Peppers, That Mayo (Original), Walnuts, Za'atar Spice Blend

How many calories does Spiced Lamb & Red Pepper Mayo have?

965 calories

How much fat content does Spiced Lamb & Red Pepper Mayo have?

grams

Woolies Products in this dish

Photo of Fresh Rosemary 80 g

Fresh Rosemary 80 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of Fresh Rosemary 20 g

Fresh Rosemary 20 G

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