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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 cloves garlic, crushed (or more to taste)
250 ml LANCEWOOD Sauce Delight™ Pepper Sauce
125 ml cream
Juice of half a lemon
1.5 – 2 litres water (depending on the thickness you prefer)
1 onion, finely grated
50 g butter or margarine
15 ml Aromat®
500 g maize meal
115 g LANCEWOOD® Medium Fat Spring Onion & Chives or Plain Cream Cheese (or the whole tub for a creamier texture)
30 ml fresh parsley, chopped
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.
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.
Serve the lamb chops on the creamy pap with the sauce drizzled over.
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