Ingredients

Method

• 1 kg Karoo lamb chops
• sea salt and freshly ground black pepper, to taste
• 1 sprig rosemary
• 1 cup dry red wine
• 2 cups lamb or mutton stock
• blanched spinach, for serving
• For the creamed potatoes:
• 1 kg potatoes, peeled
• 200 g unsalted butter
• 1 cup milk
• sea salt and freshly ground black pepper, to taste
• For the ratatouille vegetables:
• 4 tomatoes
• 3 T olive oil
• 1 large onion, chopped
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 brinjal, diced
• 1 T tomato purée
• ½ T fresh thyme, chopped
• 2 T fresh basil leaves, torn
• 2 cloves garlic, crushed
• For the minted pea purée:
• 500 g frozen peas, thawed
• 1/3 cup fresh mint leaves, plus fresh mint sprigs to garnish
• sea salt and freshly ground black pepper, to taste
• 3 T unsalted butter, cut into bits

Method

Ingredients

Season the lamb chops with salt and pepper. Grill or pan-fry the chops in a hot pan until done to your liking. Transfer the meat to a serving dish.

Add the rosemary sprig, lamb or mutton stock and red wine to the pan and bring to a boil. Cook, swirling the pan occasionally, for five minutes or until the sauce is reduced by half and thickens to a syrupy consistency. Strain through a fine sieve and discard the rosemary. Serve the lamb chops with the creamed potatoes ratatouille vegetables and minted pea purée. Drizzle over the jus.

To make the creamed potatoes, bring a pot of salted water to the boil. Add the potatoes and cook until tender but still firm, about 15 minutes. Drain. In a small saucepan, heat the butter and milk over low heat until the butter has melted. Using a potato masher or electric beater, slowly blend the milk mixture into potatoes until smooth and creamy.

To make the ratatouille vegetables, score a cross in the base of each tomato and plunge into a bowl of boiling water for 20 seconds. Peel the skin from the tomatoes and discard. Chop the tomato flesh into medium dice. Heat the oil in a frying pan over medium heat and add the onion. Cook for 2–3 minutes, then add the peppers and cook for a further 5 minutes. Transfer the onion and peppers to a plate and set aside. Add the brinjal to the pan and cook over a medium heat for 5–6 minutes. Return the onion and peppers to the pan and stir in the tomato purée. Add the thyme and tomatoes. Reduce the heat to low, cover and cook for 15 minutes, stirring occasionally. Stir in the basil and garlic. Serve warm.

To make the minted pea purée, place the peas, ¼ cup water and the mint leaves in a saucepan and boil, covered, for 4 minutes or until the peas are tender. Drain well and purée in a food processor with the butter. Season to taste. The purée can be made a day in advance and kept covered and chilled before being reheated.