Mint Lamb Chops

Chops infused with a mint flavoured marinade served with a mint sauce served with a baby leaf salad.
Salwaa Smith – Cape Malay Cooking & Other Delights

Ingredients:

Serves 6

12 lamb chops, trimmed

3 red chillies, seeds removed and finely chopped

4 garlic cloves, crushed

Juice and zest of 1 lemon

1 pack (20g) of fresh mint, finely chopped

2 tbsp olive oil

For the mint sauce:

250g plain smooth yoghurt (2x175g tubs)

Small pack mint, finely chopped

Zest and juice of 1 lemon

Salt and pepper to taste

For the salad:

1 packet baby leaf salad mix

½ red onion J

uice of half a lemon

Seasoning as required

Method:

To make the mint sauce:

Place the yoghurt in a bowl, add the chopped mint, lemon juice.

Season with salt and pepper, mix well to combine.

Sprinkle with the lemon zest and set aside.

To make the chops: Place the finely chopped chillies, garlic, lemon juice with zest, mint and olive oil in a bowl.

Mix well until a paste forms and season with salt and pepper. Spread the paste over the chops and cook on hot griddle pan or under pre-heated grill.

For better results refrigerate for at least an hour before cooking, Cook for 3-4 minutes on each side depending on how you like your lamb, medium or well done.

Serve with the mint yoghurt and salad.

To make the salad, add the baby leaf salad in a bowl with the thinly sliced onion and toss with the lemon juice. Season and serve.