eCook Meal
Spiced Lamb & Red Pepper Mayo
with roasted baby potatoes & broccoli
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
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.
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.
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, 30-35 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.
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.
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.
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, 30-35 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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R284.17
for 4 servings · R71.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
-
Fresh Rosemary needs 15 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 2% of packR3.47
-
Walnuts needs 20 gRaw Walnuts 100 g 100 g at R66.99 · 20% of packR13.40
-
Free-range Deboned Lamb Leg needs 640 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 43% of packR153.60
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
-
Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
Not in the Woolies basket — source these elsewhere:
- Za'atar Spice Blend
- Sweet Piquanté Peppers
- That Mayo (Original)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Broccoli Florets, Free-Range Deboned Lamb Leg, Garlic, Parsley, Rosemary, Sweet Piquanté Peppers, That Mayo (Original), Walnut, 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?
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. 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. PREP: In a bowl, combine the mayo with the chopped peppers and seasoning. Set aside. 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. 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. 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). 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.
What should be prepared from my kitchen to make Spiced Lamb & Red Pepper Mayo?
Baby Potato, Broccoli Florets, Free-Range Deboned Lamb Leg, Garlic, Parsley, Rosemary, Sweet Piquanté Peppers, That Mayo (Original), Walnut, 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