Karoo lamb chops
– Collin du Plessis
(FRESH, TASTY, INNOVATIVE, HEALTHY)
Collin learnt to cook from his mom, Sally, and gran, Matty. His gran was also the person who taught him how to remove the gland in a leg of mutton and to always add a pinch of sugar to your green beans. These lamb chops are served with mint and pea mashed potatoes.
SERVES 4 Preparation time: 15 min Cooking time: 20 min
butter 4 lamb chops 10 ml (2 t) black olive tapenade 30 ml (2 T) grated Parmesan cheese 30 ml (2 T) balsamic reduction 15 ml (1 T) barbecue spice mix salt and pepper
2 large potatoes salt 750 ml (3 c) water 30 ml (2 T) butter white pepper 125 ml (½ c) hot milk 4 fresh mint leaves, finely shredded 2 ml (½ t) baking powder 125 ml (½ c) frozen peas, cooked until soft
Preheat the oven to 230 °C. 1 Chops Heat a cast-iron griddle pan until smoking hot, add a knob of butter and fry the fatty strip of the chops first, then fry both sides of the meat until browned on the outside but still quite pink on the inside. 2 Rub the olive tapenade over each chop and sprinkle the Parmesan cheese over. Transfer the pan to the hot oven to continue cooking for 5-8 minutes or until just done but still slightly pink on the inside. 3 Heat the balsamic reduction and barbecue spice mix in a small pan. Season with salt and pepper and set aside.
4 Mashed potatoes Peel and cube the potatoes. Add a little salt to the water and boil the potatoes until soft and the water has evaporated. 5 Add the butter, season with pepper and add the hot milk, mint and baking powder. Mash the potatoes. 6 Mash the peas slightly and stir into the potatoes. 7 Drizzle the heated balsamic reduction over the chops and serve with the mash.
Every kitchen should have salt, pepper and real butter