eCook Meal
Tandoori Lamb Chop & Parsley Potatoes
with lemon yoghurt
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.
Serving guide
Choose your portion size.
BUTTERY POTATOES
Place the 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 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
Place a pan over 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 salad leaves. Toss with the tomatoes, ½ the nuts, a drizzle of olive 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!
BUTTERY POTATOES
Place the 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 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
Place a pan over 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 salad leaves. Toss with the tomatoes, ½ the nuts, a drizzle of olive 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!
BUTTERY POTATOES
Place the 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 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
Place a pan over 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 salad leaves. Toss with the tomatoes, ½ the nuts, a drizzle of olive 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!
BUTTERY POTATOES
Place the 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 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
Place a pan over 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 salad leaves. Toss with the tomatoes, ½ the nuts, a drizzle of olive 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R216.60
for 4 servings · R54.15 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Free-range Lamb Leg Chops needs 700 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
-
Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Lemon Yoghurt
- NOMU Indian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tandoori Lamb Chop & Parsley Potatoes?
The preparation time for Tandoori Lamb Chop & Parsley Potatoes with lemon yoghurt is between 15 and 20 minutes.
What is the total time required to make Tandoori Lamb Chop & Parsley Potatoes with lemon yoghurt?
The total time required to make Tandoori Lamb Chop & Parsley Potatoes with lemon yoghurt is between 20 and 25 minutes.
How many servings does Tandoori Lamb Chop & Parsley Potatoes provide?
4 servings
What are the main ingredients in Tandoori Lamb Chop & Parsley Potatoes?
Almonds, Baby Potato, Free-range Lamb Leg Chops, Lemon Yoghurt, NOMU Indian Rub, Parsley, Salad Leaves, Tomato
What is the nutritional information of Tandoori Lamb Chop & Parsley Potatoes?
Calories: 844, Carbs: 48 grams, Fat: grams, Protein: 40.1 grams, Sugar: 10.5 grams, Salt: 757 grams
How do I prepare Tandoori Lamb Chop & Parsley Potatoes?
NOMU-SPICED LAMB: Place a pan over 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. 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! BUTTERY POTATOES: Place the 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 parsley, and seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside. TANGY, NUTTY SALAD: To a salad bowl, add the salad leaves. Toss with the tomatoes, ½ the nuts, a drizzle of olive oil and seasoning. Set aside.
What should be prepared from my kitchen to make Tandoori Lamb Chop & Parsley Potatoes?
Almonds, Baby Potato, Free-range Lamb Leg Chops, Lemon Yoghurt, NOMU Indian Rub, Parsley, Salad Leaves, Tomato
How many calories does Tandoori Lamb Chop & Parsley Potatoes have?
844 calories
How much fat content does Tandoori Lamb Chop & Parsley Potatoes have?
grams