Pan-Roasted Barbecue Lamb Chops

I grew up eating this style of pan-roasted lamb chops, because it's was one of the meals my dad can cook. His version is usually smothered in oil - which tastes delish but also packs on the cholesterol plaques. So I have healthified his recipe and I'm sharing it with you below. The one thing that has stuck with me from his cooking, is a love for Robertson's chicken spice - if you follow me long enough you will notice that I add it to pretty much everything!

 

Prep time: 5-10 minutes

Marination time: 0-3hrs 

Cooking time: 1 hour

INGREDIENTS:

• 600-700g lamb chops (I used 6 leg chops)
• Olive oil - just enough to coat your pan
• 1 large yellow onion - roughly chopped into thickish slices
  

 Marinade:

• 3 tablespoons Robertson's chicken spice
• 2 tablespoons Robertson's steak & chops spice
• 1/2 cup Lappies original sauce
• 1/4 cup Spur basting sauce
• 1 tablespoon lemon juice
• 2 teaspoons smoked paprika
• 1 tablespoon garlic (crushed or finely chopped)

** These amounts are more or less what I used, but to be honest - I usually just sprinkle the spices on and actually struggled to put an exact amount to it. The spice combination is very flexible. Sometimes I add tikka spice to make it more spicy; and sometimes I add Wellington's sweet chilli sauce or Lappies sticky rib sauce to make it sweet and sticky - it all depends on my mood!

METHOD:

1.  Marinade the chops with the "marinade ingredients" - this can be done ahead of time or (if you're lazy like me) just when you're about to cook it. You can add more or less (or even other) spices depending on your taste. The longer you marinade it, the better the taste.
2. Coat a large frying with olive oil and place it on high heat on the stove.
3. When the oil is warm, add the chops.
4. Brown each side of the chops (until all the "rawness" has disappeared).
5. Then add the onions on top of the chops - just roughly sprinkled.
6. Turn down the stove to medium heat and cook for 30 minutes.
7. Then turn the chops around and mix the onions around a bit. Cook it for a further 30 minutes. I cook it long, because I like my meat nice and soft.
8. And that's it! I served this meal with a side serving of honey-cinnamon roasted butternut, feta and cranberries.

 

Brinjal Lasagne

This is a fairly healthy, low-carb meal. I use brinjal instead of lasagne/pasta sheets. To be even healthier, you can omit the parmesan and cheddar cheese. (But I love cheese too much to sacrifice it!) 

Preparation time: 35 minutes

Cooking time: 20 minutes 

Total time: 55 minutes

INGREDIENTS

Bolognaise Sauce:

• 500g lean beef mince
• 1 jar (375ml) Woolworth's tomato and basil pasta sauce
• 1 punnet portobello mushrooms
• 1 heaped teaspoon finely chopped garlic
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried sweet basil

White Sauce:

• 3 tablespoons butter
• 1/2 cup flour
• 800ml milk
• 1/2 cup grated parmesan cheese
• Sprinkle of salt and pepper 

Other Ingredients:

• Cook & bake oil spray
• 2 large brinjals (AKA aubergine / egg plant)
• 1 cup grated cheddar cheese 
• Chopped fresh or dried parsley

METHOD

Preheat oven to 180'C.

Prepare everything:

1. Slice the brinjals lengthwise into 1cm thick slices. Sprinkle them with salt and pepper to taste. Use an electric griddle pan (on high heat) to partially cook the brinjal slices - about 5 minutes. Spray the griddle pan with the oil spray before placing the brinjal slices on it. Set aside the half-cooked brinjal slices.
2. Chop the mushrooms into cubes.
3. Grate the cheese.     

Make the bolognaise sauce:

1. In a medium-sized pot, add olive oil, garlic and mince - braise it quickly on high heat until the mince is no longer pink. 
2. Then add the ready-made pasta sauce and stir through. At this point, turn the heat down to medium.
3. Add the chopped mushroom, smoked paprika and sweet basil. Stir it through and close the pot. Simmer for 10 minutes. Then set aside. 

Make the white sauce:

1. I usually make the white sauce while the bolognaise sauce is simmering.
2. Melt the butter in a medium-sized pot on high heat.
3. Add the flour, and stir it in. It will form a roux. (The trick is to have a soft, buttery roux - if it is too firm, it will make a lumpy sauce.)
4. Slowly stir in the milk, using a whisk. You can add more or less milk depending on the consistency you want. 
5. Add the parmesan, sprinkle with salt and pepper to taste, and stir it through. Set it aside when done. 

Assemble everything:

1. In an oven-safe dish, you are going to start layering your lasagne.
2. First the brinjal, then the bolognaise sauce, and then the white sauce. 
3. Repeat those 3 layers 2 more times.
4. Add the grated cheese on top.
5. Sprinkle the top with parsley.

Bake for 20 minutes at 180'C.

Enjoy!