Roasted lamb with creamy potato bake
Winter weekend lunch plans, sorted
Say hi to your new weekend lunch project – slow-cooked lamb on a sweet and spicy chakalaka potato bake (we kid you not), with a vibrant green bean-and-tomato salad on the side. Delicious!
| Serves: | 8 |
| Cooking Time: | 1 hour 30 minutes |
| Prep Time: | 20 minutes |
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
- 350 g green beans
- 200 g baby rosa tomatoes
- 1-2 T olive oil
- Juice and zest of 1 lemon
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. 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. Roast the lamb in the packets for 10 minutes. Next, 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!
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