Recipes STUFFED DOUBLE LAMB CHOPS WITH QUICK MINT SAUCE
STUFFED DOUBLE LAMB CHOPS WITH QUICK MINT SAUCE
For dinner in a flash that involves next to no effort, lamb chops are always a good idea. A dusting of Cape Herb & Spice’s Steak & Chops Shaker Seasoning and a hot pan or coals is all that’s really needed for a lick-your-fingers family feast. An extra five minutes’ worth of attention though, and you can easily elevate lamb chops to fancy dinner party fare. How? With a fabulous dried fruit, nut and feta stuffing and home-made mint sauce of course!
The secret to successfully stuffing a lamb chop is ensuring that you’re working with something plump. Ask your butcher to cut a French-trimmed rack of lamb into double chops and remove one of the bones from each double chop. That way you end up with beautifully thick 4-5cm chops that are not only a perfect portion size for hungry adults, but have plenty of meaty bulk for all that delicious stuffing. Start the cooking process by caramelizing them in a pan, then into the oven they go to roast to perfection.
- WHAT YOU WILL NEED -
- 4 dbl-cut lamb chops
- 5 soft dried apricots, finely chopped
- 5 dried dates, finely chopped
- 5 Tbsp unsalted almonds, chopped
- Block feta, roughly crumbled
- Drizzle of STEAK & CHOPS
- Olive oil
- Toothpicks, soaked in water for 10 mins
- 1 cup mint, chopped
- 3 tsp castor sugar
- 8 Tbsp hot water
- 2 Tbsp white wine vinegar
- METHOD -
Preheat your oven to 180 ºC. Use a fork to lightly mix together the dried fruit, nuts and feta. Use a sharp boning knife to stab a slit in the bottom of each double chop. Push in your index finger to open it up a bit. Use a teaspoon to scoop the stuffing into the slit, then close and secure with a toothpick or two. Drizzle the chops lightly with olive oil and dust liberally with Cape Herb & Spice Steak & Chops Shaker Seasoning. Heat a thick-based frying pan, add a drizzle of oil and fry over high heat on both sides for a minute or two just to seal and start browning the chops. Place them in a roasting tray and roast in the oven until done to your liking – 5cm thick double chops should take about 30 minutes to be done medium.
Whip up a quick and easy mint sauce while the chops are roasting by combining the mint, sugar and boiling water - stir to dissolve. Then stir in the vinegar. Taste and adjust sugar and vinegar levels to your liking if needs be. Place in the fridge to cool until you use it.
Instead of hot water, you can soak the dried fruit in rooibos tea, fruit juice or even warmed brandy.
More Options for this Spice~
- Brush mealies with butter, sprinkle with Cape Herb & Spice Steak & Chops Shaker Seasoning and place on the barbeque.
- Place chicken fillets between two sheets of cling film and use a rolling pin to bash as thinly as possible. Marinate for at least an hour in olive oil and Cape Herb & Spice Steak & Chops Shaker Seasoning. Place on a very hot braai very briefly then pile them onto soft white rolls with butter lettuce and mayo.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
YOU MIGHT ALSO LIKE
MUFFIN TIN LAMB VINDALOO BUNNY CHOW
31 Jul 2017
Bunny chow – few living in SA won’t know what this is but, with the world being the globally connected villa...
MASALA LAMB KEBABS WITH TAMARIND CHUTNEY
09 Feb 2018
I have to be honest and say that I was a little hesitant about this one for two reasons…good quality lamb really...
PAPRIKA PORK RASHERS
23 Feb 2018
Smoked paprika is one of those have-to-have cupboard essentials. I love it for its ability to lend an earthy richness to...
ROASTED LAMB & ALL THE GOODNESS
16 May 2018
This dish boasts layers of golden sweet potato, roasted onion, creamy tzatziki and cabbage slaw with tender sliced lamb...