Ingredients

Method

For the epis green seasoning:
• 5 sprigs parsley
• 1⁄2 onion
• 1 stick celery
• 1 cup fresh coriander
• 2 red chillies
• 1 green bell pepper
• 1 spring onion
• 1 chicken bouillon cube
• 3 sprigs thyme
• 1 head garlic
• 1 lime, juiced
• 1 1⁄2 t vinegar
• 2 T olive oil
For the pepper mix:
• 1 large red pepper, seeded and chopped
• 1 Scotch Bonnet pepper
• 2 tomatoes
• 1 red onion
For the jollof rice:
• 1⁄4 cup vegetable oil
• 2 T unsalted butter
• 1 onion, sliced
• 1 T curry powder
• 1 t dried thyme
• 2 T tomato paste
• 1 bay leaf
• 315 g basmati rice, rinsed
• 1⁄2 cup chicken stock
• salt, to taste
• 1⁄2 cup water
For the lamb chops:
• 1 cup plain yoghurt
• 6–8 lamb chops, French trimmed
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the epis green seasoning, blend all the ingredients except the oil. Slowly add the olive oil until smooth.

2. To make the pepper mix, blend all the ingredients with a little water to make a purée.

3. Transfer the blended pepper mixture to a saucepan and bring to
a boil over a medium-low heat until slightly thickened. Set aside.

4. To make the jollof rice, heat the oil and 1 T butter in a saucepan over a medium heat, then add the onion and cook until soft and fragrant. Add the curry powder and thyme and stir for about a minute.

5. Stir in the tomato paste and cook for 3 minutes over a low heat. Add the cooked pepper mix and bay leaf and stir to combine. Reduce the heat and cook for 5–10 minutes.

6. Add the rice and stir to combine. Add enough stock to cover the rice. Cover the pan with foil and cover tightly with its lid. Cook for 15 minutes over a medium-low heat. Keep an eye so that the rice doesn’t burn.

7. Add the remaining butter, cover the pan and continue cooking until the rice is cooked and fluffy. Remove the bay leaves and fluff the rice.

8. To make the chops, pour the epis into a large bowl and add the yoghurt. Season with salt and pepper, then toss the chops in the marinade. Fry over a medium-high heat for 3 minutes on each side, or to your liking. Serve with the jollof rice.

Find more lamb recipes here. 

Photographs: Myburgh Du Plessis 

Production: Keletso Motau 
Food assistants: Lerato Motau And Ivan Masiyazi