Prep 25 mins
Cooking 35 mins
Serves 2 - 3

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.  


  • 4 double-cut lamb chops
  • 5 soft dried apricots, finely chopped (if they are very dry as opposed so soft, simply soak them in warm water for ten minutes then drain)
  • 5 dried dates, finely chopped (again, if you’re working with very dry dates, soak them)
  • 5 tbs unsalted almonds, chopped
  • small block of feta (about 50g), roughly crumbled
  • Cape Herb & Spice STEAK & CHOPS
  • olive oil
  • toothpicks, soaked in water for 10 minutes
  • 1 cup of chopped mint
  • 4 tsp castor sugar
  • 8 tbs hot water
  • 2 tbs white wine vinegar


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.

Cook’s Tip~

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