Braaied lamb chops with bean mash

Braaied lamb chops with bean mash

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  • 8
  • Easy
  • Carb Conscious Dairy free
  • 10 minutes
  • 10 minutes
  • Woolworths Longmarket Cabernet Sauvignon
  • Buy Ingredients Here


  • Olive oil
  • sea salt and freshly ground black pepper, to taste
  • 2 lamb chops, per seving
  • For the bean mash:
  • 500 g dried beans, cooked
  • 65-125 ml olive oil
  • 2 garlic cloves, crushed
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Oil and season the chops. Braai the chops until nicely browned outside but still rosy-rare inside.

To make the bean mash, roughly blend the hot cooked beans with a hand-held electric stick blender, gradually adding ¼-½ cup olive oil. Stir in the crushed garlic and season to taste. If it’s too thick, thin down with water stock or more oil.

TASTE's take: TASTE’s consultant food editor, Phillippa Cheifitz, spends weekdays in Cape Town and weekends in Paternoster on the West Coast, where top-quality ingredients offer her inspiration for laidback lunches, braais, picnics and dinners, featured in Lazy Days – Easy Summer Cooking.

Also enjoy her mushroom crostini and smoked snoek and avocado tabbouleh.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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