Lamb Chop and Potato Bake
Lamb chops on a bed of potatoes. To die for!
- 30 ml melted butter
- 4 large unpeeled potatoes, thinly sliced
- salt and freshly ground black pepper to taste
- juice of 1 lemon
- 1 garlic love, crushed
- 10 ml dried rosemary
- 30 ml olive oil
- 8 lamb chops (rib or shoulder)
- Preheat the oven to 260°C and place a rack in the center.
- Line a baking tray with baking paper.
- Brush with some of the melted butter and place a single layer of potatoes on top.
- Brush the potatoes with the rest of the butter and season with salt and pepper.
- Mix the lemon juice, garlic, rosemary and olive oil.
- Baste the chops with this mixture and season with salt and pepper.
- Place the chops on top of the potatoes and bake for 20 minutes, then grill for a further 5 minutes.
- Serve with salad.
Grilled Lamb Chops With Charred Red Onion Chutney
- 1 large red onion, cut crosswise into 1.5 cm thick slices
- 3 tbsp. Canola oil
- Salt and freshly ground black pepper
- 1 tsp. whole cumin seeds
- Pinch crushed red pepper flakes
- 1 medium ripe tomato, cored and and chopped
- 2 tbs. apple cider vinegar
- 1 tsp granulated sugar
- 4 x 2 cm thick bone in lamb shoulder chops
- Prepare a medium high gas or charcoal braai fire. Rub the onion slices with 1 Tbs. of the oil, keeping the rings intact, and season with 1 tsp. salt and ¼ tsp pepper. Arrange them on the braai in a single layer and cook, flipping once, until lightly charred, 8 to 10 minutes. Transfer the onions to a cutting board and chop into small pieces.
- Heat 1 Tbs. of the oil in a medium saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring constantly until toasted and fragrant, about 1 minute. Add the chopped onions, ¼ tsp. pepper and 1/3 cup water. Bring to boil, cover, reduce the heat to medium, and boil until the onions are soft, 5 to 7 minutes. Uncover the pan and continue to boil, stirring often, until thickened, about 5 minutes more. Season to taste with salt and pepper.
- Meanwhile, rub the lamb al over with the remaining 1 Tbs. oil and season with 2 tsp salt and ½ pepper. Grill, flipping once, until deep golden brown outside and medium rare inside, about 8 minutes total. Serve topped with chutney.
- Grilled onions became a savory chutney after a quick simmer with fresh tomatoes, a touch of sugar, vinegar, and spices. Serve with grilled or roasted potatoes.
Lamb shoulder with sticky pomegranate glaze
- 4 garlic cloves, chopped or 1 tsp chopped garlic
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tbsp dried oreganum
- 1 lemon, quartered, pips removed
- ±1.8kg bone-in lamb shoulder roast
- 2 red onions, cut into wedges
- 1 l pomegranate juice
- 2 tbsp clear honey
- 250 g natural yogurt
- OPTIONAL: 100 g pomegranate seeds, or seeds from 1 fresh pomegranate
- small handful mint leaves, chopped.
- Put the garlic, cinnamon, cumin, oreganum and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb roast in a large roasting tin and tip the marinate over the top. Massage all over the lamb and leave for 24 hours in the fridge or up to 2 days.
- Remove lamb from the fridge 1 hour before cooking. Heat oven to 160°C. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hours.
- Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 200°C, recover the lamb and continue to cook for 30 minutes. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 minutes.
- Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 minutes, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.