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KAROO LAMB & SPEKBOOM

Wednesday 27 April 2022

KAROO LAMB CHOPS, SPEKBOOM CHIMMICHURI, CREAMY PAP AND CHAKALAKA PUREE

CHOPS

6 thick cut lamb loin chops

 

BASTING SAUCE

INGREDIENTS
Juice of a fresh lemon
¼ cup olive oil
1-2 cloves of garlic, crushed
2 tbsp chopped fresh rosemary
Salt and pepper
3 tbsp chutney

METHOD

  • Mix the basting sauce ingredients (except the chutney) well.
  • Leave the chops to marinate in the sauce for 30 minutes.
  • Thread the chops onto 2 skewers so all the fat is on one side.
  • Cook in a pan for 3-5 minutes (fat side down), the skewers help the chops to stay upright.
  • Meanwhile add the chutney to any residual marinade.
  • Then remove from the skewer and cook for 2-3 minutes on each side.
  • Add the basting sauce towards the end and let the chops get a beautiful caramelized layer.

 

PARMESAN and TRUFFLE PAP

INGREDIENTS
2 cups chicken stock (or 2 cups milk)
¾ -1 cup mielie meal
1 cup parmesan
Salt and pepper
3 tbsp butter

METHOD

  • Heat the chicken stock or chicken stock fond and milk (or you can go half and half).
  • Stir in the mielie meal and cook with the lid on for 10-15 minutes over a very low heat.
  • Add cheese and butter and season well.

 

SPEKBOOM CHIMMICHURRI

INGREDIENTS
A handful fresh parsley, chopped
A handful fresh coriander
2-3 tbsp red wine vinegar
¼ cup olive oil
1 garlic clove, finely grated
2 tsp wholegrain mustard or honey for some sweetness
Salt and freshly milled pepper
¼ cup spekboom, the leaves stripped off the stalks

METHOD

  • Blend all the ingredients except the spekbook - the spekbook should be chopped finely and added towards the end.

 

CREAMY CHAKALAKA

INGREDIENTS
2 tbsp olive oil
1 onion, sliced
3 cloves garlic, minced
Thumb sized piece of ginger, grated into a paste
1 carrot, peeled and grated
1 cup sliced peppers, sliced
1-2 tsp chilli flakes
1-2 tbsp medium curry powder
1 tbsp tomato paste
1 can Italian cherry tomatoes
2 tbsp chutney
1 tbsp Worcestershire sauce
Salt and freshly milled pepper

METHOD

  • Fry the onion for 5 minutes, add the garlic and ginger and peppers.
  • Cook until softened.
  • Add the carrots.
  • Then add the tomatoes, chilli and worchestershire sauce.
  • Cook for another 3 minutes then add the tomato paste, stir well.
  • Add chutney to taste. Season well.
  • Cook slowly for another 10 minutes or so.
  • Blend with a stick blender until quite smooth you can add a bit of cream if it’s too difficult to blend.