Bright, fresh, and a burst of flavour. Gremolata is a great trick to add a zesty herbaceousness to any meal, especially one as rich and luscious as this lamb dish. Dotted with silky onion & carrot, lamb leg meat is cooked in tomato passata infused with NOMU Italian Rub. Loaded with earthy spinach, plump peas and sided with toasted baguette rounds to enjoy every last drop.
Serving guide
Choose your portion size.
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
FLAVOUR FOUNDATION
Return the pot to medium-high heat with a drizzle of oil and a knob of butter. Fry the Onion and the Carrot until slightly softened, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub (shifting occasionally). Deglaze the pan with the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the lamb chunks, the Spinach, the peas and a sweetener (to taste). Season and remove from the heat.
GREMOLATA TIME
In a small bowl, combine ¾ of the Parsley, a generous drizzle of olive oil and the lemon juice (to taste) and some seasoning. Set aside.
BUTTERY BAGUETTE
Place a clean pan over medium heat. Smear a bit of butter (optional) or some olive oil over the baguette rounds. When hot, toast the rounds until golden and toasted, 30-60 seconds a side. Remove from the pan and set aside.
A SAVOURY SUCCESS
Bowl up the lamb stew and top with the gremolata. Side with the toasted baguette rounds and finish with the remaining Parsley. Delish work, Chef!
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
FLAVOUR FOUNDATION
Return the pot to medium-high heat with a drizzle of oil and a knob of butter. Fry the Onion and the Carrot until slightly softened, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub (shifting occasionally). Deglaze the pan with the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the lamb chunks, the Spinach, the peas and a sweetener (to taste). Season and remove from the heat.
GREMOLATA TIME
In a small bowl, combine ¾ of the Parsley, a generous drizzle of olive oil and the lemon juice (to taste) and some seasoning. Set aside.
BUTTERY BAGUETTE
Place a clean pan over medium heat. Smear a bit of butter (optional) or some olive oil over the baguette rounds. When hot, toast the rounds until golden and toasted, 30-60 seconds a side. Remove from the pan and set aside.
A SAVOURY SUCCESS
Bowl up the lamb stew and top with the gremolata. Side with the toasted baguette rounds and finish with the remaining Parsley. Delish work, Chef!
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
FLAVOUR FOUNDATION
Return the pot to medium-high heat with a drizzle of oil and a knob of butter. Fry the Onion and the Carrot until slightly softened, 8 -10 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub (shifting occasionally). Deglaze the pan with the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until reduced and thickened, 20-25 minutes. In the final 1-2 minutes, add the lamb chunks, the Spinach, the peas and a sweetener (to taste). Season and remove from the heat.
GREMOLATA TIME
In a small bowl, combine ¾ of the Parsley, a generous drizzle of olive oil and the lemon juice (to taste) and some seasoning. Set aside.
BUTTERY BAGUETTE
Place a clean pan over medium heat. Smear a bit of butter (optional) or some olive oil over the baguette rounds. When hot, toast the rounds until golden and toasted, 30-60 seconds a side. Remove from the pan and set aside.
A SAVOURY SUCCESS
Bowl up the lamb stew and top with the gremolata. Side with the toasted baguette rounds and finish with the remaining Parsley. Delish work, Chef!
LIPSMACKING LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
FLAVOUR FOUNDATION
Return the pot to medium-high heat with a drizzle of oil and a knob of butter. Fry the Onion and the Carrot until slightly softened, 8 -10 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub (shifting occasionally). Deglaze the pan with the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until reduced and thickened, 20-25 minutes. In the final 1-2 minutes, add the lamb chunks, the Spinach, the peas and a sweetener (to taste). Season and remove from the heat.
GREMOLATA TIME
In a small bowl, combine ¾ of the Parsley, a generous drizzle of olive oil and the lemon juice (to taste) and some seasoning. Set aside.
BUTTERY BAGUETTE
Place a clean pan over medium heat. Smear a bit of butter (optional) or some olive oil over the baguette rounds. When hot, toast the rounds until golden and toasted, 30-60 seconds a side. Remove from the pan and set aside.
A SAVOURY SUCCESS
Bowl up the lamb stew and top with the gremolata. Side with the toasted baguette rounds and finish with the remaining Parsley. Delish work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R76.68
for 4 servings · R19.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Lamb Chunks needs 640 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 64% of packR41.59
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Peas needs 120 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 16% of packR6.88
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Sourdough Baguettes
- Tomato Passata
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tasty Lamb Stew?
The preparation time for Tasty Lamb Stew with buttery toast is between 25 and 40 minutes.
What is the total time required to make Tasty Lamb Stew with buttery toast?
The total time required to make Tasty Lamb Stew with buttery toast is between 30 and 55 minutes.
How many servings does Tasty Lamb Stew provide?
4 servings
What are the main ingredients in Tasty Lamb Stew?
Carrot, Free-range Lamb Chunks, Lemon Juice, NOMU Italian Rub, Onion, Parsley, Pea, Sourdough Baguette, Spinach, Tomato Passata
What is the nutritional information of Tasty Lamb Stew?
Calories: 1011, Carbs: 112 grams, Fat: grams, Protein: 49.8 grams, Sugar: 28.4 grams, Salt: 1835 grams
How do I prepare Tasty Lamb Stew?
LIPSMACKING LAMB: Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into bite-sized chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. GREMOLATA TIME: In a small bowl, combine ¾ of the parsley, a generous drizzle of olive oil and the lemon juice (to taste) and some seasoning. Set aside. BUTTERY BAGUETTE: Place a clean pan over medium heat. Smear a bit of butter (optional) or some olive oil over the baguette rounds. When hot, toast the rounds until golden and toasted, 30-60 seconds a side. Remove from the pan and set aside. A SAVOURY SUCCESS: Bowl up the lamb stew and top with the gremolata. Side with the toasted baguette rounds and finish with the remaining parsley. Delish work, Chef! FLAVOUR FOUNDATION: Return the pot to medium-high heat with a drizzle of oil and a knob of butter. Fry the onion and the carrot until slightly softened, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub (shifting occasionally). Deglaze the pan with the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes. In the final 1-2 minutes, add the lamb chunks, the spinach, the peas and a sweetener (to taste). Season and remove from the heat.
What should be prepared from my kitchen to make Tasty Lamb Stew?
Carrot, Free-range Lamb Chunks, Lemon Juice, NOMU Italian Rub, Onion, Parsley, Pea, Sourdough Baguette, Spinach, Tomato Passata
How many calories does Tasty Lamb Stew have?
1011 calories
How much fat content does Tasty Lamb Stew have?
grams