When you’re presented with a pack of lamb chops that cost on R36, you have to buy it. And that’s exactly what I did when I found a pack of 8 (admittedly small/little – hence the title of this post) lamb chops at Good Hope Meat Hyper on Saturday. I didn’t mind the size. I find petite food stuffs quite appealing.
I decided to cook crumbed lamb chops for Sunday lunch but there was no way I was going to fry them on the stove top. Lamb is a fatty enough meat as it is. Imagine frying it… No. This was going straight into the oven.
Recently, I attempted cauliflower puree and it was an instant hit. I decided to serve the chops with a cauliflower purée and some green beans at the side. I LOVE green beans. It’s probably an odd vegetable to love we can’t choose who or what we love really, can we?
This is really a no fuss meal. Chops in the oven. Cauliflower boiled and puréed. Green beans and mushrooms sautéing for only a few minutes. There are however, baking pans and pots and pans to clean at the end, but that really doesn’t take an age to do.
Here’s what I used and how I made it.
For the chops:
I used 8 lamb chops. That’s how many were in the pack. I seasoned lightly with salt and added Amina’s Wonderspice steak and chops marinade and a squeeze of fresh lemon. Dip each chop into some egg and then breadcrumbs. You can buy, but I just ground up 3 slices of fresh bread and used that. Grease your pan with a little olive oil and lay the crumbed chops on it. There after drizzle a tiny bit of olive oil on each chop so that the breadcrumbs go nice and golden. I baked it at 180° for about 45 minutes.
I used a whole head of cauliflower. I added one small potato just to thicken it a bit. Once boiled, I drained and added about a tablespoon of butter and a small splash of milk and whizzed with a stick blender until smooth.
I used a half a packed of green beans for this; a handful of cocktail tomatoes and about the same of mushrooms; and a big clove of garlic. I trimmed the edges of the green beans, cut them into thumb size pieces and blanched. I heated some olive oil in a pan, added the mushrooms and garlic and allowed that to cook for a couple of minutes. Thereafter, I added the blanched green beans and allowed to heat through before adding the cocktail tomatoes and cooking for another minute or so.
All that’s left is to serve it up and enjoy.