I love lamb chops and at one stage, I made a team that I worked with drive around Johannesburg so that we can find a place that sold good lamb chops.
As a guide use lamb chops that weigh approximately 150g each and are about 3cm thick.
4 lamb chops
Handful fresh rosemary, roughly chopped
2 garlic cloves, crushed
15ml olive oil
60ml olive oil
250g frozen minted Peas (or 245g frozen peas and 10g chopped fresh mint leaves)
100g Potatoes, cut into 4-5cm cubes
3 Tbs sifted cake flour
1 Tbs duck fat
salt and pepper to taste
preparation: 20 minutes, note lamb chops to be marinated for 2 hours
Cooking time: 15 – 20minutes
• Rub the garlic and rosemary with 15ml olive oil and place in a food grade storage bag in the refrigerator for at least 2 hours. Overnight is even better.
• Heat a heavy base griddle pan (preferably cast iron) on high heat.
• Add the lamb chops to brown for 2 1/2 minutes on each side. Then place in a pre-heated 180C oven for 10- 15 minutes.
• Remove from heat , season to taste and rest the chops for 5 minutes before serving.
DUCK FAT POTATOES
Cooking time: 30 minutes
• Parboil the potatoes in salted water until slightly soft on the outside (still hard in the middle), approximately 5 – 10 min.
• Drain the potatoes and carefully coat in cake flour.
• Place duck fat in a big enough roasting pan to fit the potatoes in a single layer.
• Heat the duck fat in a 180C pre-heated oven until melted.
• Remove pan from heat, increase the oven temperature to 200C.
• Using A slotted spoon, place the coated potatoes in the hot fat with care.
• Roast potatoes for approximately 20 min until golden brown, coat the top of potatoes halfway through with the fat from the pan. Place the potatoes on a food grade absorbent paper to drain off access fat and season to taste.
Tip: cook frozen peas according to packaging instructions, if not minted already, add fresh mint toward the last few minutes of cooking.
Please monitor the cooking time based on your oven as cooking appliances vary.