Lamb Chops with tangy sauce
| Recipe By: | Siba Mtongana |
| Serves: | 3 |
| Cooking Time: | 25 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 6 rib lamb chops, per serving
- 3 Tbsp olive oil, to drizzle
- 2 dozen Coriander seeds, toasted & crushed
- 1/2 cup mustard seeds
- 4 tsp cayenne pepper
- salt and freshly ground black pepper
- 4 tbsp Butter
- 1 onion, thinly sliced
- 3 cloves garlic, finely sliced
- 1 bay leaf
- 5 AllSpice berries
- 4 cloves
- 4 tbsp balsamic vinegar
- 4 tbsp honey
- 2 tsp all-purpose flour
- 6 tbsp white wine
- 2 Tbsp verjuice
- 4 Tbsp brown or treacle sugar
- 200 g creme fraiche
- 4 Tbsp water, lukewarm
- a handful fresh mint leaves, finely chopped
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Cooking Instructions
- Brush the ribs with some of the oil. Mix the coriander and mustard seeds with cayenne pepper, brown sugar, salt and freshly ground black pepper together to make a rub and coat with the rub pressing firmly.
- Heat the remaining oil with butter in a large nonstick frying pan and sauté the onion for 4 minutes over medium heat until soft and translucent. Add the garlic, bay leaf, All Spice berry and cloves and then sauté for 2 minutes.
- Create space in the pan and add the lamb chop and cook for 4 minutes. Lower the heat further, turn the chops, cover and cook for another 6-8 minutes, stirring occasionally until the chops are cooked.
- Remove the chops, increase the temperature and add the balsamic vinegar. Add the flour and stir until well combined. Pour in the wine and bring to a rapid boil. Simmer for 2 minutes and then add the verjuice.
- Stir in the brown sugar and crème fraiche until combined and loosen lightly with water. Add the mint and stir, season well with salt and pepper.
- To serve, place it through a strainer and discard the leftover solids and serve the sauce with the chops and veggies of your choice.
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