2nd Bang!

Cotellettes d’agneau (Lamb Chops)

(Before you start, pre-heat your oven to 190 degrees celcius)

Ingredients:

Fresh Garlic

Fresh Ginger

Fresh Rosemary

Fresh chilies (OPTIONAL)

Parsley

Black Pepper

Mixed Herbs

Salt

Brown Sugar

Chicken Spice

Steak and Chops spice

1 Tomato

1 Onion

6 x Lamb chops

1 Bag of mixed vegetables/mixed vegetables of your choice

1 Batch of Spinach

4-6 Potatoes (Depending on how many people you are serving)

If you prefer to, you may use Basmati rice/normal rice as your choice of starch

 2 Glasses of White Wine

1 ½ Cups of Cream

1 Tin of tomato paste/Ketchup

½ Cup of freshly squeezed orange juice

2T of Balsamic Vinegar

Olive Oil

Step 1: Preparing the Marinade

Pour 2 glasses of white wine to 1½ cups of cream into a mixing bowl

 Season with black pepper, a pinch of salt, steak and chops spice and chicken spice

Toss your lamb chops in the marinade and let them sit for 15 minutes

DO NOT DRAIN YOUR MARINADE, IT WILL BE USED AT A LATER STAGE WHEN WE PREPARE YOUR SAUCE

Step 2: Julienne Onions

Julienne onions by topping and tailing the onion and peeling off the outer skin

Starting with the same side as your knife hand, make thin, slightly angled cuts towards the centre of the onion

Sautee onion in finely chopped garlic, ginger and fresh chilies (OPTIONAL)

Once your onions have started to brown, braise your lamb chops in your frying pan until they are light-golden brown in colour (2-3 minutes/side)

 Step 3: Vegetables

Cut your potatoes to your preferred size and shape (I suggest wedges or quarters)

Steam your mixed vegetables for approx. 12 minutes, if they are not already oven ready

Do not steam your stripped spinach

Arrange your mixed vegetables, potatoes and lamb chops in a baking tray, drizzle lightly with olive oil and season with a hint of black pepper and a pinch of salt

MAKE SURE TO ONLY REMOVE THE LAMB CHOPS FROM YOUR PAN. THE ONIONS WILL BE USED FOR YOUR SAUCE.

Place your tray in the oven and allow to bake for approx. 35 minutes or until your meat is to your desired readiness

Step 4: The Sauce

Reheat the remaining onions in your frying pan

Season the onions with some mixed herbs

Slowly add the juices of your marinade and allow your mixture to come to a light boil, at a medium heat

Dice one tomato and add to your pan

Allow your sauce to simmer at a low heat, for approx. 12 minutes

Stir when necessary

As your sauce starts to thicken, add ½ cup of orange juice and stir continuously for 1 minute

Allow for the sauce to simmer at a low heat for approx. 12 minutes

Add some more cream if you are looking to add some more density to your sauce

Add 2T of Balsamic vinegar and stir until it is mixed into your sauce

Sprinkle some parsley and a dash of rosemary and mix in

Let your sauce sit and settle at a low heat.

I served this dish on a bed of rice because at the time, there were no potatoes in my house. I believe that it is best served with your roast potatoes, but the choice is yours.

 

 

 

 

 

Trick of the day: 'If you fry your lamb chops before placing them in the oven, the juices of the meat become sealed inside thus preventing them from leaking during the baking process'-KKM

Bon Appetit!

Queen Ipel/GlassTableGirl x