eCook Meal
TRILLENNIUM’s Moroccan-style Lamb
with chickpeas, tahini yoghurt & dried cranberries
Want to impress with your cooking talent and well-developed palate, Chef? This recipe surprises and delights from start to finish. A smear of tahini-infused yoghurt is crowned with oven-roasted sweet potato. This is drizzled with an aromatic cranberry sauce, spiced with NOMU Moroccan Rub. Served with a luscious lamb chop and zesty chickpea & cranberry salsa. Best served with the recommended Trillennium wine pairing.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SOME PREP
In a bowl, combine the Chickpeas, the cranberries, the lemon juice (to taste), and season. In a small bowl, combine the yoghurt and the tahini (to taste).
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. Remove from the pan, season, and rest for 5 minutes.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the Garlic and rub & flour until fragrant, 30-60 seconds. Mix in the cranberry juice and 50ml [100ml]|#7DA0D7 of water. Simmer until thickening, 2-3 minutes. Remove from the heat and season.
DINE LIKE ROYALTY
Smear the yoghurt mixture on one side of the plate, top with the sweet potato, drizzle over the sauce, and serve the lamb chop/s and the chickpea salsa on the side. Garnish with the mint. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SOME PREP
In a bowl, combine the Chickpeas, the cranberries, the lemon juice (to taste), and season. In a small bowl, combine the yoghurt and the tahini (to taste).
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. Remove from the pan, season, and rest for 5 minutes.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the Garlic and rub & flour until fragrant, 30-60 seconds. Mix in the cranberry juice and 50ml [100ml]|#7DA0D7 of water. Simmer until thickening, 2-3 minutes. Remove from the heat and season.
DINE LIKE ROYALTY
Smear the yoghurt mixture on one side of the plate, top with the sweet potato, drizzle over the sauce, and serve the lamb chop/s and the chickpea salsa on the side. Garnish with the mint. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SOME PREP
In a bowl, combine the Chickpeas, the cranberries, the lemon juice (to taste), and season. In a small bowl, combine the yoghurt and the tahini (to taste).
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. Remove from the pan, season, and rest for 5 minutes.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the Garlic and rub & flour until fragrant, 30-60 seconds. Mix in the cranberry juice and 150ml [200ml]|#7DA0D7 of water. Simmer until thickening, 3-4 minutes. Remove from the heat and season.
DINE LIKE ROYALTY
Smear the yoghurt mixture on one side of the plate, top with the sweet potato, drizzle over the sauce, and serve the lamb chop/s and the chickpea salsa on the side. Garnish with the mint. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SOME PREP
In a bowl, combine the Chickpeas, the cranberries, the lemon juice (to taste), and season. In a small bowl, combine the yoghurt and the tahini (to taste).
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. Remove from the pan, season, and rest for 5 minutes.
SAUCE
Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the Garlic and rub & flour until fragrant, 30-60 seconds. Mix in the cranberry juice and 150ml [200ml]|#7DA0D7 of water. Simmer until thickening, 3-4 minutes. Remove from the heat and season.
DINE LIKE ROYALTY
Smear the yoghurt mixture on one side of the plate, top with the sweet potato, drizzle over the sauce, and serve the lamb chop/s and the chickpea salsa on the side. Garnish with the mint. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R270.52
for 4 servings · R67.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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Tahini needs 30 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Free-range Lamb Leg Chops needs 700 gBulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R329.99 · 47% of packR154.00
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
Not in the Woolies basket — source these elsewhere:
- Rub & Flour
- Greek Yoghurt
- Cranberry Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for TRILLENNIUM’s Moroccan-style Lamb?
The preparation time for TRILLENNIUM’s Moroccan-style Lamb with chickpeas, tahini yoghurt & dried cranberries is between 25 and 45 minutes.
What is the total time required to make TRILLENNIUM’s Moroccan-style Lamb with chickpeas, tahini yoghurt & dried cranberries?
The total time required to make TRILLENNIUM’s Moroccan-style Lamb with chickpeas, tahini yoghurt & dried cranberries is between 40 and 60 minutes.
How many servings does TRILLENNIUM’s Moroccan-style Lamb provide?
4 servings
What are the main ingredients in TRILLENNIUM’s Moroccan-style Lamb?
Chickpeas, Cranberry Juice, Dried Cranberries, Free-range Lamb Leg Chops, Fresh Mint, Garlic, Greek Yoghurt, Lemon Juice, Rub & Flour, Sweet Potato, Tahini
What is the nutritional information of TRILLENNIUM’s Moroccan-style Lamb?
Calories: 998, Carbs: 80 grams, Fat: grams, Protein: 42.2 grams, Sugar: 26.1 grams, Salt: 503 grams
How do I prepare TRILLENNIUM’s Moroccan-style Lamb?
DINE LIKE ROYALTY: Smear the yoghurt mixture on one side of the plate, top with the sweet potato, drizzle over the sauce, and serve the lamb chop/s and the chickpea salsa on the side. Garnish with the mint. Cheers, Chef! SAUCE: Return the pan to medium heat with a drizzle of oil if necessary and a knob of butter. Fry the garlic and rub & flour until fragrant, 30-60 seconds. Mix in the cranberry juice and 50ml [100ml]|#7DA0D7 of water. Simmer until thickening, 2-3 minutes. Remove from the heat and season. 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. Remove from the pan, season, and rest for 5 minutes. SOME PREP: In a bowl, combine the chickpeas, the cranberries, the lemon juice (to taste), and season. In a small bowl, combine the yoghurt and the tahini (to taste). ROAST: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make TRILLENNIUM’s Moroccan-style Lamb?
Chickpeas, Cranberry Juice, Dried Cranberries, Free-range Lamb Leg Chops, Fresh Mint, Garlic, Greek Yoghurt, Lemon Juice, Rub & Flour, Sweet Potato, Tahini
How many calories does TRILLENNIUM’s Moroccan-style Lamb have?
998 calories
How much fat content does TRILLENNIUM’s Moroccan-style Lamb have?
grams