Roasted lamb with creamy chakalaka potato bake
Winter weekend lunch plans, sorted.
Say hi to your new weekend lunch project – slow-cooked lamb on a chakalaka-flavoured potato bake (we kid you not), with a vibrant green bean-and-tomato salad on the side. Delicious!
Easy
Serves: 8
Preparation time: 20 minutes
Cooking time: 1 hour 30 minute
INGREDIENTS:
2 x Woolworths Easy to Cook Deboned Leg of Lamb
2 x 700 g bags Woolworths Apache Potatoes, washed and thinly sliced
1 x 400 g can of Woolworths Mild Chakalaka
1 x cube of each Woolworths Prepared Chilli & Garlic
3 T olive oil
Fresh rosemary
2 x 250 ml cream
2 x 700 g bags Woolworths Apache Potatoes, washed and thinly sliced
1 x 400 g can of Woolworths Mild Chakalaka
1 x cube of each Woolworths Prepared Chilli & Garlic
3 T olive oil
Fresh rosemary
2 x 250 ml cream
For the bean salad:
350 g green beans
200 g baby rosa tomatoes
1-2 T olive oil
Juice and zest of 1 lemon
METHOD:
- Preheat the oven to 180C°. Pan fry the chilli and garlic in 1 T olive oil, add the can of chakalaka and bring to a simmer. Fold through the cream and season to taste, allowing to reduce slightly.
- Remove from the heat and toss the potatoes through the chakalaka cream to coat in a deep oven proof dish. Spread out the layers and pack tightly. Cover the potatoes and bake for 30 minutes.
- Remove from the oven and take off the cover. Drizzle the lamb with olive oil and place on top of the potato bake and roast for 25 minutes per 500 g of lamb until golden and cooked to your liking. Allow to rest for 15 minutes before carving.
- Serve with green beans tossed in a pan with olive oil, baby tomatoes and the juice and zest of a lemon. Season to taste and enjoy!
Sound like a lot of effort?