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Karoo Lamb and Spekboom

Karoo lamb chops, spekboom chimmichuri, creamy pap and chakalaka puree

medium
•1h 20m
•Serves 2

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

  1. Mix the basting sauce ingredients (except the chutney) well.
  2. Leave the chops to marinate in the sauce for 30 minutes.
  3. Thread the chops onto 2 skewers so all the fat is on one side.
  4. Cook in a pan for 3-5 minutes (fat side down), the skewers help the chops to stay upright.
  5. Meanwhile add the chutney to any residual marinade.
  6. Then remove from the skewer and cook for 2-3 minutes on each side.
  7. 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

  1. Heat the chicken stock or chicken stock fond and milk (or you can go half and half).
  2. Stir in the mielie meal and cook with the lid on for 10-15 minutes over a very low heat.
  3. 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

  1. 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

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