eCook Meal
Waterford’s Lamb & Mixed Berry Sauce
with a tangy tomato & onion salad
If you want to pull out all the stops for dinner tonight, this is the recipe for you, Chef! A glossy berry & sweet wine syrupy sauce, infused with fresh rosemary, is poured over browned leg of lamb slices. Served with crispy smashed baby potatoes and a delicately pickled tomato & onion salad.
Serving guide
Choose your portion size.
LET’S GET COOKING
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
PICKLED SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the sliced Tomato, the sliced onions (to taste), and ½ the chopped Oregano. Season and set aside in the fridge.
SMASHED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
BERRY & WINE SAUCE
Boil the kettle. Dilute the stock with 40ml of water. In a saucepan over medium heat, combine the thawed mixed berries and the sweet wine. Cook until the berries soften, 4-5 minutes. Add the diluted stock and the rinsed Rosemary. Simmer until thickening (syrup consistency), 8-10 minutes, breaking them up with a wooden spoon occasionally. Add 20g of butter and cook until the butter is melted and glossy. Remove from the heat, discard the rosemary, and cover.
LUSCIOUS LAMB
While the sauce is simmering, place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
IMPRESSIVE, CHEF!
Plate up the sliced lamb and drizzle with the berry sauce. Serve the smashed potatoes alongside and finish with the Tomato & onion salad. Garnish with the remaining Oregano.
LET’S GET COOKING
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
PICKLED SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the sliced Tomato, the sliced onions (to taste), and ½ the chopped Oregano. Season and set aside in the fridge.
SMASHED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
BERRY & WINE SAUCE
Boil the kettle. Dilute the stock with 80ml of water. In a saucepan over medium heat, combine the thawed mixed berries and the sweet wine. Cook until the berries soften, 4-5 minutes. Add the diluted stock and the rinsed Rosemary. Simmer until thickening (syrup consistency), 8-10 minutes, breaking them up with a wooden spoon occasionally. Add 40g of butter and cook until the butter is melted and glossy. Remove from the heat, discard the rosemary, and cover.
LUSCIOUS LAMB
While the sauce is simmering, place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
IMPRESSIVE, CHEF!
Plate up the sliced lamb and drizzle with the berry sauce. Serve the smashed potatoes alongside and finish with the Tomato & onion salad. Garnish with the remaining Oregano.
LET’S GET COOKING
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
PICKLED SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the sliced Tomato, the sliced onions (to taste), and ½ the chopped Oregano. Season and set aside in the fridge.
SMASHED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
BERRY & WINE SAUCE
Boil the kettle. Dilute the stock with 120ml of water. In a saucepan over medium heat, combine the thawed mixed berries and the sweet wine. Cook until the berries soften, 5-6 minutes. Add the diluted stock and the rinsed Rosemary. Simmer until thickening (syrup consistency), 12-15 minutes, breaking them up with a wooden spoon occasionally. Add 60g of butter and cook until the butter is melted and glossy. Remove from the heat, discard the rosemary, and cover.
LUSCIOUS LAMB
While the sauce is simmering, place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
IMPRESSIVE, CHEF!
Plate up the sliced lamb and drizzle with the berry sauce. Serve the smashed potatoes alongside and finish with the Tomato & onion salad. Garnish with the remaining Oregano.
LET’S GET COOKING
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
PICKLED SALAD
In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the sliced Tomato, the sliced onions (to taste), and ½ the chopped Oregano. Season and set aside in the fridge.
SMASHED SPUDS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
BERRY & WINE SAUCE
Boil the kettle. Dilute the stock with 160ml of water. In a saucepan over medium heat, combine the thawed mixed berries and the sweet wine. Cook until the berries soften, 5-6 minutes. Add the diluted stock and the rinsed Rosemary. Simmer until thickening (syrup consistency), 12-15 minutes, breaking them up with a wooden spoon occasionally. Add 80g of butter and cook until the butter is melted and glossy. Remove from the heat, discard the rosemary, and cover.
LUSCIOUS LAMB
While the sauce is simmering, place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
IMPRESSIVE, CHEF!
Plate up the sliced lamb and drizzle with the berry sauce. Serve the smashed potatoes alongside and finish with the Tomato & onion salad. Garnish with the remaining Oregano.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R238.68
for 4 servings · R59.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Deboned Lamb Leg needs 640 gBulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R329.99 · 43% of packR140.80
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Mixed Berries needs 200 gLow Fat Mixed Berry Yoghurt 1 kg 1 kg at R51.99 · 20% of packR10.40
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Chicken Stock needs 30 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 6% of packR3.30
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Red Wine Vinegar needs 80 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
Not in the Woolies basket — source these elsewhere:
- Sweet Wine
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Waterford’s Lamb & Mixed Berry Sauce?
The preparation time for Waterford’s Lamb & Mixed Berry Sauce with a tangy tomato & onion salad is between 30 and 50 minutes.
What is the total time required to make Waterford’s Lamb & Mixed Berry Sauce with a tangy tomato & onion salad?
The total time required to make Waterford’s Lamb & Mixed Berry Sauce with a tangy tomato & onion salad is between 45 and 65 minutes.
How many servings does Waterford’s Lamb & Mixed Berry Sauce provide?
4 servings
What are the main ingredients in Waterford’s Lamb & Mixed Berry Sauce?
Baby Potato, Chicken, Chicken Stock, Free-Range Deboned Lamb Leg, Mixed Berries, Onion, Oregano, Red Wine Vinegar, Rosemary, Sweet Wine, Tomato
What is the nutritional information of Waterford’s Lamb & Mixed Berry Sauce?
Calories: 842, Carbs: 84 grams, Fat: grams, Protein: 35.3 grams, Sugar: 38.4 grams, Salt: 937 grams
How do I prepare Waterford’s Lamb & Mixed Berry Sauce?
BERRY & WINE SAUCE: Boil the kettle. Dilute the stock with 80ml of water. In a saucepan over medium heat, combine the thawed mixed berries and the sweet wine. Cook until the berries soften, 4-5 minutes. Add the diluted stock and the rinsed rosemary. Simmer until thickening (syrup consistency), 8-10 minutes, breaking them up with a wooden spoon occasionally. Add 40g of butter and cook until the butter is melted and glossy. Remove from the heat, discard the rosemary, and cover. SMASHED SPUDS: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. LUSCIOUS LAMB: While the sauce is simmering, place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices. PICKLED SALAD: In a bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the sliced tomato, the sliced onions (to taste), and ½ the chopped oregano. Season and set aside in the fridge. LET’S GET COOKING: Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside. IMPRESSIVE, CHEF!: Plate up the sliced lamb and drizzle with the berry sauce. Serve the smashed potatoes alongside and finish with the tomato & onion salad. Garnish with the remaining oregano.
What should be prepared from my kitchen to make Waterford’s Lamb & Mixed Berry Sauce?
Baby Potato, Chicken, Chicken Stock, Free-Range Deboned Lamb Leg, Mixed Berries, Onion, Oregano, Red Wine Vinegar, Rosemary, Sweet Wine, Tomato
How many calories does Waterford’s Lamb & Mixed Berry Sauce have?
842 calories
How much fat content does Waterford’s Lamb & Mixed Berry Sauce have?
grams