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Lancewood Lamb Chops with Creamy Pap
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Lancewood Lamb Chops with Creamy Pap

Ingredients

Lamb chops:

6 lean lamb chops
10 ml dried thyme
salt & freshly ground black pepper  to taste
30 ml olive oil
2 sprigs fresh thyme
2 sprigs fresh rosemary
50 g butter
2 garlic clove(s) , crushed (add more to taste)
250 ml LANCEWOOD Sauce Delight™ Pepper Sauce
125 ml cream
1 lemon , juice of half the lemon

Creamy pap:

1.5 litre(s) water  (depending on the thickness you prefer)
1 onion(s) , finely grated
50 g butter  or margarine
15 ml Aromat®
500 g maize meal
115 ml LANCEWOOD® Medium Fat Spring Onion & Chives Cream Cheese  or Plain Cream Cheese (or the whole tub for a creamier texture)
30 ml fresh parsley , chopped

Method

Lamb chops:
Season the chops with dried thyme, salt and pepper. Drizzle with olive oil and rub in.

Heat a pan. Once hot, place the chops in the pan and sear on one side, turn over and sear on the other side. Fry over medium heat until cooked to your liking.

Remove the chops from the pan and keep warm.

Add the herbs, butter and garlic to the pan and fry for 1 minute. Add the sauce, cream and lemon juice and heat through.

Creamy pap:
Bring 1 litre of water to the boil and add the onion, butter or margarine and Aromat.

In a separate bowl, mix together the maize meal and 500 ml water (this prevents lumps).

Lower the heat and pour the mixture into the boiling water slowly while stirring. Simmer over low heat for 20 – 30 minutes.

Add more water to get the preferred thickness. Add the cream cheese and parsley and mix through.

To serve:
Serve the lamb chops on the creamy pap with the sauce drizzled over.

Recipe inspired by Somikazi Zulu, LANCEWOOD® Cake-Off 2018 finalist:

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