Herb-Infused Karoo Lamb Chops

Herb-Infused Karoo Lamb Chops

Serves 4

This is a wonderfully tasty and unusual recipe for lamb. Note that the sauce is made with white wine as opposed to the more classical approach of a red wine based sauce.

Ingredients:

8 x 125 g Karoo lamb chops

45 ml / 3 T finely chopped mint

30 ml / 2 T finely chopped thyme

5 ml / 1 tsp coarse ground salt

5 ml / 1 tsp coarse ground black pepper

15 ml / 1 T olive oil

125 ml / ¼ Pint Sauvignon Blanc wine

125 ml / ¼ pint double cream

15 ml / 1 T crushed garlic

Preparation:

·       Mix the herbs, salt and pepper well and sprinkle onto a plate.

·       Press the chops down on the herb mixture and coat both sides.

·       Heat the olive oil in a non-stick pan and fry the chops over medium heat for about 4 minutes on each side ( or until done to individual taste)

·       Remove chops from pan and set aside.

·       Add garlic to the pan and gently sweat for 1 minute.

·       Pour wine into the pan and stir to mix with pan juices and garlic.

·       Reduce wine by half, then add the cream and simmer to warm through.

·       Pour the sauce over the chops and serve immediately.

·       This lamb is at its best served with a plain green vegetable such as broccoli or green beans, and with mashed potatoes spiced with hot English mustard or "wasabi".

Note: The Sauvignon Blanc wine can be any good dry white wine. Karoo lamb chops can be substituted with top “A” grade lamb