Ka­roo lamb chops

– Collin du Plessis

YOU Winning Recipes - - CONTENTS -


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


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