Lamb is South Africas favourite, the fattiness of Lamb is nicely balanced by the lemon chutney in this dish. Enjoy this Tangy/Sweet Lamb dish.
Lamb chops + lemon chutney + sweet carrots
The lemon chutney is such a wonderful addition to this lamb dish.
Ingredients
- 4 lemon
- 1 tsp crushed garlic
- 4 tbsp honey
- 1/2 tsp cayenne pepper optional
- 1/2 tsp dried oregano
- 1/2 tsp salt
- black pepper to taste
- 2 tbs olive oil divided
- 8 lamb chop
For maple carrots
- 6 carrot
- 2 tbs olive oil
- 2 tsp honey
Instructions
- Peel the lemon and remove the fleshy parts so no pith remains. (this job is a bit messy but really worth the effort).
- Combine lemon flesh, garlic, honey, cayenne pepper, oregano, salt, pepper, and 1 Tablespoon olive oil together in a small sauce pan. Simmer on low, stirring occasionally for about 10 minutes or until the chutney thickens.
- Sprinkle lamb chops with salt and pepper.
- Heat half the olive oil in a pan over medium heat, once oil is shimmering, add chops to the pan and sear on one side for 5 minutes.
- Turn lamb and spoon ½ Tablespoon of chutney on the top of each chop. Lower the heat to medium-low. Pan sear for another 5 minutes or until desired doneness.
- Turn heat off, set aside and cover with a sheet of foil to rest for 4 minutes before serving. The residual heat will bring the lamb chops to medium.
- Spoon remaining chutney over the lamb before serving. Add additional salt and pepper if desired.
Maple Carrots
- Peel and cut into thin rings or ribbons using a peeler. Steam or blanch for approx. 5 minutes or till beginning to soften.
- Heat remaining oil in skillet. Add carrots toss to coat. Sauté on medium high heat. Add honey, salt and pepper to taste. Serve with Lamb chops and chutney.
Notes
If making ribbons is cumbersome for you just cut into thin rings and follow the same process however you might need to cook the carrots a little longer.
Tried this recipe?Let us know how it was!
