You’d expect to find lamb chops cooked with traditional herbs like rosemary. However, these lamb chops are braised in a fruity sauce of grapes, red wine, and a touch of port; a delightful taste surprise! Paired with a smooth gem squash mash and some flaked almonds for crunch, you are all set for a delicious weeknight dinner.
Wandile’s Lamb Chops & Grape Wine Sauce
Wandile’s Lamb Chops & Grape Wine Sauce
with flaked almonds & gem squash mash
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chicken
- Chicken Stock
- Flaked Almonds
- Free-range Lamb Chops
- Fresh Parsley
- Gem Squash
- Grapes
- Green Leaves
- Red Onion
- Red Onions
- Red Wine & Port
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
WHAT A GEM
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot, drain the water, and cut the squash in half. Scoop out the seeds and discard, then scoop out the flesh and return to the pot. Add a small knob of butter or a drizzle of oil and some seasoning. Mash with a fork until smooth. Cover to keep warm, and set aside for serving.
KEEP C-ALMOND
Place a pan over a medium heat with the flaked almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
CHOP CHOP!
Return the pan to a high heat with a drizzle of oil. Pat the lamb chops dry with some paper towel. When the pan is hot, sear the chops, fat-side down, for 2-3 minutes until crispy. Then, sear for 2-3 minutes per side, or until sealed, browned and cooked through. Remove from the pan, season and set aside.
DRUNKEN CHOPS
Boil the kettle. Return the pan to a medium heat with a drizzle of oil, if necessary. Add the onion slices and fry for 4-5 minutes until soft, shifting occasionally. Add the red wine & port and the rinsed Grapes. Cook for 2-3 minutes until almost all evaporated. Add 100ml of boiling water and the stock and bring to the boil. Once boiling, reduce the heat and leave to simmer for 8-10 minutes until the sauce is reduced and slightly thickened. In the final 2-3 minutes, add the cooked lamb chops and baste with the sauce until fully coated.
CRUNCHY SALAD
In a bowl, combine the rinsed green leaves, a drizzle of oil, ½ the toasted almonds, and some seasoning.
WHAT A GRAPE DINNER!
Pile up the gem squash mash and side with the lamb chops. Pour over the sticky grape sauce and serve the almond salad on the side. Scatter over the remaining almonds and the chopped parsley. Delicious, Chef!
WHAT A GEM
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot, drain the water, and cut the squash in half. Scoop out the seeds and discard, then scoop out the flesh and return to the pot. Add a small knob of butter or a drizzle of oil and some seasoning. Mash with a fork until smooth. Cover to keep warm, and set aside for serving.
KEEP C-ALMOND
Place a pan over a medium heat with the flaked almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
CHOP CHOP!
Return the pan to a high heat with a drizzle of oil. Pat the lamb chops dry with some paper towel. When the pan is hot, sear the chops, fat-side down, for 2-3 minutes until crispy. Then, sear for 2-3 minutes per side, or until sealed, browned and cooked through. Remove from the pan, season and set aside.
DRUNKEN CHOPS
Boil the kettle. Return the pan to a medium heat with a drizzle of oil, if necessary. Add the onion slices and fry for 4-5 minutes until soft, shifting occasionally. Add the red wine & port and the rinsed Grapes. Cook for 2-3 minutes until almost all evaporated. Add 150ml of boiling water and the stock and bring to the boil. Once boiling, reduce the heat and leave to simmer for 8-10 minutes until the sauce is reduced and slightly thickened. In the final 2-3 minutes, add the cooked lamb chops and baste with the sauce until fully coated.
CRUNCHY SALAD
In a bowl, combine the rinsed green leaves, a drizzle of oil, ½ the toasted almonds, and some seasoning.
WHAT A GRAPE DINNER!
Pile up the gem squash mash and side with the lamb chops. Pour over the sticky grape sauce and serve the almond salad on the side. Scatter over the remaining almonds and the chopped parsley. Delicious, Chef!
WHAT A GEM
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 30-35 minutes until easily pierced through with a knife. Remove from the pot, drain the water, and cut the squash in half. Scoop out the seeds and discard, then scoop out the flesh and return to the pot. Add a small knob of butter or a drizzle of oil and some seasoning. Mash with a fork until smooth. Cover to keep warm, and set aside for serving.
KEEP C-ALMOND
Place a large pan over a medium heat with the flaked almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
CHOP CHOP!
Return the pan to a high heat with a drizzle of oil. Pat the lamb chops dry with some paper towel. When the pan is hot, sear the chops, fat-side down, for 2-3 minutes until crispy. Then, sear for 2-3 minutes per side, or until sealed, browned and cooked through. Remove from the pan, season and set aside.
DRUNKEN CHOPS
Boil the kettle. Return the pan to a medium heat with a drizzle of oil, if necessary. Add the onion slices and fry for 5-6 minutes until soft, shifting occasionally. Add the red wine & port and the rinsed Grapes. Cook for 3-4 minutes until almost all evaporated. Add 200ml of boiling water and the stock and bring to the boil. Once boiling, reduce the heat and leave to simmer for 10-12 minutes until the sauce is reduced and slightly thickened. In the final 2-3 minutes, add the cooked lamb chops and baste with the sauce until fully coated.
CRUNCHY SALAD
In a bowl, combine the rinsed green leaves, a drizzle of oil, ½ the toasted almonds, and some seasoning.
WHAT A GRAPE DINNER!
Pile up the gem squash mash and side with the lamb chops. Pour over the sticky grape sauce and serve the almond salad on the side. Scatter over the remaining almonds and the chopped parsley. Delicious, Chef!
WHAT A GEM
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 35-40 minutes until easily pierced through with a knife. Remove from the pot, drain the water, and cut the squash in half. Scoop out the seeds and discard, then scoop out the flesh and return to the pot. Add a small knob of butter or a drizzle of oil and some seasoning. Mash with a fork until smooth. Cover to keep warm, and set aside for serving.
KEEP C-ALMOND
Place a large pan over a medium heat with the flaked almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
CHOP CHOP!
Return the pan to a high heat with a drizzle of oil. Pat the lamb chops dry with some paper towel. When the pan is hot, sear the chops, fat-side down, for 2-3 minutes until crispy. Then, sear for 2-3 minutes per side, or until sealed, browned and cooked through. Remove from the pan, season and set aside.
DRUNKEN CHOPS
Boil the kettle. Return the pan to a medium heat with a drizzle of oil, if necessary. Add the onion slices and fry for 5-6 minutes until soft, shifting occasionally. Add the red wine & port and the rinsed Grapes. Cook for 3-4 minutes until almost all evaporated. Add 300ml of boiling water and the stock and bring to the boil. Once boiling, reduce the heat and leave to simmer for 10-12 minutes until the sauce is reduced and slightly thickened. In the final 2-3 minutes, add the cooked lamb chops and baste with the sauce until fully coated.
CRUNCHY SALAD
In a bowl, combine the rinsed green leaves, a drizzle of oil, ½ the toasted almonds, and some seasoning.
WHAT A GRAPE DINNER!
Pile up the gem squash mash and side with the lamb chops. Pour over the sticky grape sauce and serve the almond salad on the side. Scatter over the remaining almonds and the chopped parsley. Delicious, Chef!
Frequently Asked Questions
What is the preparation time for Wandile’s Lamb Chops & Grape Wine Sauce?
The preparation time for Wandile’s Lamb Chops & Grape Wine Sauce with flaked almonds & gem squash mash is between 20 and 40 minutes.
What is the total time required to make Wandile’s Lamb Chops & Grape Wine Sauce with flaked almonds & gem squash mash?
The total time required to make Wandile’s Lamb Chops & Grape Wine Sauce with flaked almonds & gem squash mash is between 40 and 60 minutes.
How many servings does Wandile’s Lamb Chops & Grape Wine Sauce provide?
4 servings
What are the main ingredients in Wandile’s Lamb Chops & Grape Wine Sauce?
Chicken, Chicken Stock, Flaked Almonds, Free-range Lamb Chops, Fresh Parsley, Gem Squash, Grapes, Green Leaves, Red Onion, Red Onions, Red Wine & Port
What is the nutritional information of Wandile’s Lamb Chops & Grape Wine Sauce?
Calories: 835, Carbs: 45 grams, Fat: grams, Protein: 32.9 grams, Sugar: 6.2 grams, Salt: 1088 grams
How do I prepare Wandile’s Lamb Chops & Grape Wine Sauce?
WHAT A GEM: Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot, drain the water, and cut the squash in half. Scoop out the seeds and discard, then scoop out the flesh and return to the pot. Add a small knob of butter or a drizzle of oil and some seasoning. Mash with a fork until smooth. Cover to keep warm, and set aside for serving. KEEP C-ALMOND: Place a pan over a medium heat with the flaked almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool. CHOP CHOP!: Return the pan to a high heat with a drizzle of oil. Pat the lamb chops dry with some paper towel. When the pan is hot, sear the chops, fat-side down, for 2-3 minutes until crispy. Then, sear for 2-3 minutes per side, or until sealed, browned and cooked through. Remove from the pan, season and set aside. CRUNCHY SALAD: In a bowl, combine the rinsed green leaves, a drizzle of oil, ½ the toasted almonds, and some seasoning. WHAT A GRAPE DINNER!: Pile up the gem squash mash and side with the lamb chops. Pour over the sticky grape sauce and serve the almond salad on the side. Scatter over the remaining almonds and the chopped parsley. Delicious, Chef! DRUNKEN CHOPS: Boil the kettle. Return the pan to a medium heat with a drizzle of oil, if necessary. Add the onion slices and fry for 4-5 minutes until soft, shifting occasionally. Add the red wine & port and the rinsed grapes. Cook for 2-3 minutes until almost all evaporated. Add 150ml of boiling water and the stock and bring to the boil. Once boiling, reduce the heat and leave to simmer for 8-10 minutes until the sauce is reduced and slightly thickened. In the final 2-3 minutes, add the cooked lamb chops and baste with the sauce until fully coated.
What should be prepared from my kitchen to make Wandile’s Lamb Chops & Grape Wine Sauce?
Chicken, Chicken Stock, Flaked Almonds, Free-range Lamb Chops, Fresh Parsley, Gem Squash, Grapes, Green Leaves, Red Onion, Red Onions, Red Wine & Port
How many calories does Wandile’s Lamb Chops & Grape Wine Sauce have?
835 calories
How much fat content does Wandile’s Lamb Chops & Grape Wine Sauce have?
grams
Woolies Products in this dish
