- 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
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.