eCook Meal
THE KITCHEN’S LAMB LEG
with Pesto Princess chermoula paste & toasted pine nuts
“I think we all need something special right now, and a feast of succulent lamb with golden, crispy edges, fluffy bulgur salad, and the sweet pop of pine nuts is just the thing.” – Karen Dudley
Serving guide
Choose your portion size.
MARINATE THE LAMB
Pat the lamb dry with some paper towel. Place the lamb leg on a chopping board. Place the palm of your non-cutting hand on top of the lamb. Using a sharp knife, cut horizontally into the flesh but not all the way through, creating one thinner piece of meat. This butterflying process will ensure the lamb cooks evenly. Place the lamb in a shallow dish and coat in the Lamb Rub. Add in half of the chopped Garlic and some lemon juice, reserving some for the gremolata. Massage the meat to coat evenly and cover with a plate. Set aside to marinate until frying. If time is on your side, you can let it marinate for longer – anywhere up to 24 hours.
START THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PRECIOUS PINE NUTS
Place a pan, large enough to fry the lamb, over a medium heat. When hot, toast the pine nuts for 2-4 minutes until golden, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside for serving.
GET SAUCEY
Season the Yoghurt to taste. Combine the chermoula paste with 1 tsp of olive oil to create a drizzling consistency. Set both sauces aside for serving. To make the gremolata, place the chopped Parsley, the lemon zest, and the remaining grated garlic on a chopping board. Mix it all together and chop until fine and well combined.
LOAD UP
Submerge the peas in some warm water from the kettle for 2-3 minutes until heated through. Drain on completion. Once the bulgur wheat is cooked, place in a large salad bowl with the gremolata, warm peas, rinsed baby spinach, and quartered baby tomatoes. Toss to combine, season to taste, and set aside for serving.
JUICY LAMB LEG
Return the pan to a high heat with a drizzle of oil. When hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Then, reduce to a low-medium heat, pop on the lid, and cook for 3-4 minutes per side. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TIME TO DINE!
Make a bed of loaded bulgur wheat salad and top with the lamb slices. Drizzle over the chermoula sauce and sprinkle with the toasted pine nuts. Serve with the Yoghurt on the side and your Kitchen-style lamb leg is ready to rumble!
MARINATE THE LAMB
Pat the lamb dry with some paper towel. Place a lamb leg on a chopping board. Place the palm of your non-cutting hand on top of the lamb. Using a sharp knife, cut horizontally into the flesh but not all the way through, creating one thinner piece of meat. This butterflying process will ensure the lamb cooks evenly. Repeat this step with each lamb leg. Place the lamb in a shallow dish and coat in the Lamb Rub. Add in half of the chopped Garlic and some lemon juice, reserving some for the gremolata. Massage the meat to coat evenly and cover with a plate. Set aside to marinate until frying. If time is on your side, you can let it marinate for longer – anywhere up to 24 hours.
START THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PRECIOUS PINE NUTS
Place a pan, large enough to fry the lamb, over a medium heat. When hot, toast the pine nuts for 2-4 minutes until golden, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside for serving.
GET SAUCEY
Season the Yoghurt to taste. Combine the chermoula paste with 2 tsp of olive oil to create a drizzling consistency. Set both sauces aside for serving. To make the gremolata, place the chopped Parsley, the lemon zest, and the remaining grated garlic on a chopping board. Mix it all together and chop until fine and well combined.
LOAD UP
Submerge the peas in some warm water from the kettle for 2-3 minutes until heated through. Drain on completion. Once the bulgur wheat is cooked, place in a large bowl with the gremolata, warm peas, rinsed baby spinach, and quartered baby tomatoes. Toss to combine, season to taste, and set aside.
JUICY LAMB LEG
Return the pan to a high heat with a drizzle of oil. When hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Then, reduce to a low-medium heat, pop on the lid, and cook for 3-4 minutes per side. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TIME TO DINE!
Make a bed of loaded bulgur wheat salad and top with the lamb slices. Drizzle over the chermoula sauce and sprinkle with the toasted pine nuts. Serve with the Yoghurt on the side and your Kitchen-style lamb leg is ready to rumble!
MARINATE THE LAMB
Pat the lamb dry with some paper towel. Place a lamb leg on a chopping board. Place the palm of your non-cutting hand on top of the lamb. Using a sharp knife, cut horizontally into the flesh but not all the way through, creating one thinner piece of meat. This butterflying process will ensure the lamb cooks evenly. Repeat this step with each lamb leg. Place the lamb in a shallow dish and coat in the Lamb Rub. Add in half of the chopped Garlic and some lemon juice, reserving some for the gremolata. Massage the meat to coat evenly and cover with a plate. Set aside to marinate until frying. If time is on your side, you can let it marinate for longer – anywhere up to 24 hours.
START THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PRECIOUS PINE NUTS
Place a pan, large enough to fry the lamb, over a medium heat. When hot, toast the pine nuts for 2-4 minutes until golden, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside for serving.
GET SAUCEY
Season the Yoghurt to taste. Combine the chermoula paste with 2 tsp of olive oil to create a drizzling consistency. Set both sauces aside for serving. To make the gremolata, place the chopped Parsley, the lemon zest, and the remaining grated garlic on a chopping board. Mix it all together and chop until fine and well combined.
LOAD UP
Submerge the peas in some warm water from the kettle for 2-3 minutes until heated through. Drain on completion. Once the bulgur wheat is cooked, place in a large bowl with the gremolata, warm peas, rinsed baby spinach, and quartered baby tomatoes. Toss to combine, season to taste, and set aside.
JUICY LAMB LEG
Return the pan to a high heat with a drizzle of oil. When hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Then, reduce to a low-medium heat, pop on the lid, and cook for 3-4 minutes per side. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TIME TO DINE!
Make a bed of loaded bulgur wheat salad and top with the lamb slices. Drizzle over the chermoula sauce and sprinkle with the toasted pine nuts. Serve with the Yoghurt on the side and your Kitchen-style lamb leg is ready to rumble!
MARINATE THE LAMB
Pat the lamb dry with some paper towel. Place a lamb leg on a chopping board. Place the palm of your non-cutting hand on top of the lamb. Using a sharp knife, cut horizontally into the flesh but not all the way through, creating one thinner piece of meat. This butterflying process will ensure the lamb cooks evenly. Repeat this step with each lamb leg. Place the lamb in a shallow dish and coat in the Lamb Rub. Add in half of the chopped Garlic and some lemon juice, reserving some for the gremolata. Massage the meat to coat evenly and cover with a plate. Set aside to marinate until frying. If time is on your side, you can let it marinate for longer – anywhere up to 24 hours.
START THE BULGUR
Boil a full kettle. Using a shallow bowl, submerge the bulgur wheat in 600ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
PRECIOUS PINE NUTS
Place a pan, large enough to fry the lamb, over a medium heat. When hot, toast the pine nuts for 2-4 minutes until golden, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside for serving.
GET SAUCEY
Season the Yoghurt to taste. Combine the chermoula paste with 1 tbsp of olive oil. Set both sauces aside for serving. To make the gremolata, place the chopped Parsley, the lemon zest, and the remaining garlic on a chopping board. Mix it all together and chop until fine and well combined.
LOAD UP
Submerge the peas in some warm water from the kettle for 2-3 minutes until heated through. Drain on completion. Once the bulgur wheat is cooked, place in a large salad bowl with the gremolata, warm peas, rinsed baby spinach, and quartered baby tomatoes. Toss to combine, season to taste, and set aside for serving.
JUICY LAMB LEG
Return the pan to a high heat with a drizzle of oil. When hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Then, reduce to a low-medium heat, pop on the lid, and cook for 3-4 minutes per side. You may need to do this step in batches. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TIME TO DINE!
Make a bed of loaded bulgur wheat salad and top with the lamb slices. Drizzle over the chermoula sauce and sprinkle with the toasted pine nuts. Serve with the Yoghurt on the side and your Kitchen-style lamb leg is ready to rumble!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R263.68
for 4 servings · R65.92 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Spinach needs 80 gBaby Spinach 400 g 400 g at R49.99 · 20% of packR10.00
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Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pine Nuts needs 30 mlRaw Pine Nuts 100 g R144.99 · whole pack (size can't be divided)R144.99
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Plain Yoghurt needs 100 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 33% of packR6.66
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Parsley needs 20 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 13% of packR7.60
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
Not in the Woolies basket — source these elsewhere:
- NOMU Lamb Rub
- Baby Tomatoes
- Free-Range De-boned Lamb Leg
- Pesto Princess Chermoula Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for THE KITCHEN’S LAMB LEG?
The preparation time for THE KITCHEN’S LAMB LEG with Pesto Princess chermoula paste & toasted pine nuts is between 20 and 30 minutes.
What is the total time required to make THE KITCHEN’S LAMB LEG with Pesto Princess chermoula paste & toasted pine nuts?
The total time required to make THE KITCHEN’S LAMB LEG with Pesto Princess chermoula paste & toasted pine nuts is between 45 and 55 minutes.
How many servings does THE KITCHEN’S LAMB LEG provide?
4 servings
What are the main ingredients in THE KITCHEN’S LAMB LEG?
Baby Spinach, Baby Tomato, Bulgur Wheat, Free-Range De-boned Lamb Leg, Garlic, Lemon, NOMU Lamb Rub, Parsley, Pea, Pesto Princess Chermoula Paste, Pine Nuts, Yoghurt
What is the nutritional information of THE KITCHEN’S LAMB LEG?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare THE KITCHEN’S LAMB LEG?
GET SAUCEY: Season the yoghurt to taste. Combine the chermoula paste with 2 tsp of olive oil to create a drizzling consistency. Set both sauces aside for serving. To make the gremolata, place the chopped parsley, the lemon zest, and the remaining grated garlic on a chopping board. Mix it all together and chop until fine and well combined. PRECIOUS PINE NUTS: Place a pan, large enough to fry the lamb, over a medium heat. When hot, toast the pine nuts for 2-4 minutes until golden, shifting occasionally. Keep a close eye on them; they can burn easily. Remove from the pan on completion and set aside for serving. JUICY LAMB LEG: Return the pan to a high heat with a drizzle of oil. When hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Then, reduce to a low-medium heat, pop on the lid, and cook for 3-4 minutes per side. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices. START THE BULGUR: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork. MARINATE THE LAMB: Pat the lamb dry with some paper towel. Place a lamb leg on a chopping board. Place the palm of your non-cutting hand on top of the lamb. Using a sharp knife, cut horizontally into the flesh but not all the way through, creating one thinner piece of meat. This butterflying process will ensure the lamb cooks evenly. Repeat this step with each lamb leg. Place the lamb in a shallow dish and coat in the Lamb Rub. Add in half of the chopped garlic and some lemon juice, reserving some for the gremolata. Massage the meat to coat evenly and cover with a plate. Set aside to marinate until frying. If time is on your side, you can let it marinate for longer – anywhere up to 24 hours. TIME TO DINE!: Make a bed of loaded bulgur wheat salad and top with the lamb slices. Drizzle over the chermoula sauce and sprinkle with the toasted pine nuts. Serve with the yoghurt on the side and your Kitchen-style lamb leg is ready to rumble! LOAD UP: Submerge the peas in some warm water from the kettle for 2-3 minutes until heated through. Drain on completion. Once the bulgur wheat is cooked, place in a large bowl with the gremolata, warm peas, rinsed baby spinach, and quartered baby tomatoes. Toss to combine, season to taste, and set aside.
What should be prepared from my kitchen to make THE KITCHEN’S LAMB LEG?
Baby Spinach, Baby Tomato, Bulgur Wheat, Free-Range De-boned Lamb Leg, Garlic, Lemon, NOMU Lamb Rub, Parsley, Pea, Pesto Princess Chermoula Paste, Pine Nuts, Yoghurt
How many calories does THE KITCHEN’S LAMB LEG have?
calories
How much fat content does THE KITCHEN’S LAMB LEG have?
grams