Flapjack flatbreads with lamb chops

For the marinade, mix:

• 1 orange, zested and juiced
• 1 garlic clove, grated
• 3 T ground coffee
• 2/3 cup olive oil
• 2 T Dijon mustard
   
• 4 lamb chops
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste

For the salad:

• 2 cups mixed greens
• 1/2 cucumber, chopped
• ½ cup cherry tomatoes, halved
• 50 g cashews, chopped
• olive oil, for drizzling
• balsamic vinegar, for drizzling
• sea salt and freshly ground black pepper, to taste

For the flatbreads:

• 1 x 300 g box Woolworths flapjack, pancake and waffle mix
• a pinch of salt
• 1 cup plain yoghurt
• 50 g sage, chopped

For the corn “risotto”:

• 4 cobs sweetcorn
• 50 g butter
• 1/2 onion, diced
• 1 clove garlic, finely chopped
• 1 cup white wine
• ¾ cup Woolworths butternut soup
• 2 T crème fraiche or sour cream
• 100 g Parmesan, grated
• sea salt and freshly ground black pepper, to taste

For the red wine pan jus:

• 1 cup red wine
• 10 g sage
• 1 T ground coffee
• 1 cup chicken stock
• 20 g butter
• ¼ cup cream

1. Massage the marinade into the lamb and marinate overnight in the fridge.
2. Remove the lamb from the fridge and bring to room temperature. Heat the oil in a pan over a high heat. Season the meat generously.
3. Sear the lamb chops in batches for 3–4 minutes on each side for medium. Don’t overcrowd the pan. Allow to rest for at least 5 minutes
4. To make the salad, mix the greens, cucumber and tomatoes. Drizzle with olive oil and balsamic vinegar, then add the cashews and season.
5. To make the flatbreads, mix the flapjack mix and salt. Mix in the yoghurt to make a dough. If the mixture is too sticky, add a bit more flour. Add the sage, then knead the dough for 2–3 minutes until smooth. Divide the dough into roughly 4–6 balls depending on the size of flatbread you want.
6. Roll out the dough balls into circles. Place a pan over a medium heat and cook the flatbreads for 2 minutes on each side or until golden.
7. To make the corn “risotto”, remove the corn kernels from the cobs, then set aside the kernels. Heat the butter in a large saucepan and brown over a medium heat until nutty.
8. Add the onion, garlic and corn kernels to the pan and sauté over a medium heat for 2 minutes. Add the white wine and reduce by two-thirds over a high heat, about 4 minutes. Add the butternut soup and simmer for 8 minutes over a medium heat. Remove from the heat, then mix in the crème fraiche and Parmesan. Season to taste.
9. To make the jus, place the red wine into the pan in which you cooked the chops over a medium heat and reduce by half, about 5–7 minutes. Add the sage and coffee, then add the stock and reduce for a further 5–7 minutes, or until the sauce is glossy and syrupy in consistency. Stir in the butter until melted, then add the cream.
10. Serve the chops with the flatbreads, risotto, and salad.