This tandoori-inspired dish brings on the spice and everything else that’s nice, starting with the NOMU Indian Rub-spiced lamb chop. Served with butter-coated & fresh parsley potatoes, a tangy sun-dried tomato, greens & almonds salad, with a zesty lemon-yoghurt to balance the heat.
Tandoori Lamb Chop & Parsley Potatoes
Tandoori Lamb Chop & Parsley Potatoes
with lemon yoghurt
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Almonds
- Baby Potatoes
- Free-range Lamb Leg Chops
- Fresh Parsley
- Green Leaves
- Lemon Yoghurt
- NOMU Indian Rub
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BUTTERY POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and add a knob of butter, the chopped parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
NOMU-SPICED LAMB
Return the pan 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 NOMU rub. Remove from the pan, season, and rest for 5 minutes.
TANGY, NUTTY SALAD
To a salad bowl, add the rinsed leaves. Toss with the drained tomatoes, ½ the nuts, a drizzle of oil and seasoning. Set aside.
WHAT A GREAT PLATE
Plate up the buttered parsley potatoes and side with the golden lamb. Serve the fresh salad alongside and dollop with the lemon yoghurt. Garnish with the remaining nuts and get ready to eat!
Baby Potatoes - 200g
Fresh Parsley - 3g
Free-range Lamb Leg Chops - 175g
NOMU Indian Rub - 10ml
Green Leaves - 20g
Sun-dried Tomatoes - 20g
Almonds - 10g
Lemon Yoghurt - 60ml
BUTTERY POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and add a knob of butter, the chopped parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
NOMU-SPICED LAMB
Return the pan 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 NOMU rub. Remove from the pan, season, and rest for 5 minutes.
TANGY, NUTTY SALAD
To a salad bowl, add the rinsed leaves. Toss with the drained tomatoes, ½ the nuts, a drizzle of oil and seasoning. Set aside.
WHAT A GREAT PLATE
Plate up the buttered parsley potatoes and side with the golden lamb. Serve the fresh salad alongside and dollop with the lemon yoghurt. Garnish with the remaining nuts and get ready to eat!
Baby Potatoes - 400g
Fresh Parsley - 5g
Free-range Lamb Leg Chops - 350g
NOMU Indian Rub - 20ml
Green Leaves - 40g
Sun-dried Tomatoes - 40g
Almonds - 20g
Lemon Yoghurt - 120ml
BUTTERY POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain the potatoes and add a knob of butter, the chopped parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
NOMU-SPICED LAMB
Return the pan 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 NOMU rub. Remove from the pan, season, and rest for 5 minutes.
TANGY, NUTTY SALAD
To a salad bowl, add the rinsed leaves. Toss with the drained tomatoes, ½ the nuts, a drizzle of oil and seasoning. Set aside.
WHAT A GREAT PLATE
Plate up the buttered parsley potatoes and side with the golden lamb. Serve the fresh salad alongside and dollop with the lemon yoghurt. Garnish with the remaining nuts and get ready to eat!
Baby Potatoes - 600g
Fresh Parsley - 8g
Free-range Lamb Leg Chops - 525g
NOMU Indian Rub - 30ml
Green Leaves - 60g
Sun-dried Tomatoes - 60g
Almonds - 30g
Lemon Yoghurt - 180ml
BUTTERY POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain the potatoes and add a knob of butter, the chopped parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
NOMU-SPICED LAMB
Return the pan 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 NOMU rub. Remove from the pan, season, and rest for 5 minutes.
TANGY, NUTTY SALAD
To a salad bowl, add the rinsed leaves. Toss with the drained tomatoes, ½ the nuts, a drizzle of oil and seasoning. Set aside.
WHAT A GREAT PLATE
Plate up the buttered parsley potatoes and side with the golden lamb. Serve the fresh salad alongside and dollop with the lemon yoghurt. Garnish with the remaining nuts and get ready to eat!
Baby Potatoes - 800g
Fresh Parsley - 10g
Free-range Lamb Leg Chops - 700g
NOMU Indian Rub - 40ml
Green Leaves - 80g
Sun-dried Tomatoes - 80g
Almonds - 40g
Lemon Yoghurt - 240ml
Woolies Products in this dish
