Author: Liziwe Matloha - Dinner@Matloha’s

DifficultyBeginnerYields4 ServingsTotal Time10 mins

• Braai-friendly

Recipe for Pan Seared Lamb Chops Tshisanyama

Ingredients

 3 Tbsp cooking oil or preferred oil
 2 Tbsp garlic, minced plus extra 1 extra Tsp
 Zest of 1 lemon
 2 Tsp Hinds Spices Steak and Chops
 1 Tsp Hinds Spices Mixed Herbs
 2 tsp Hinds Spices Paprika
 Salt and Hinds Spices Black pepper
 800g lamb chops, French trimmed (optional)
 1 Tbsp butter
 1/2 cube brown Bull Brand stock powder in ½ cup water
 ¼ Tsp Hinds Spices Cayenne Pepper
 ½ tsp Hinds Spices Black Pepper
 Fresh parsley for garnish (optional)

Method

1

In a small bowl add oil, garlic, lemon zest, steak and chops spice, mixed herbs, paprika, salt and pepper. With a spoon mix everything together to make a marinade.

In a flat tray lay the chops flat on a single layer and drizzle over each with the spice and herb marinade. Rub the marinade to coat both sides every corner of the chops. Clingwrap or cover the tray and place in the refrigerator to marinate for at least 1 hour.

Once the chops are marinated, you are ready to cook.

Heat sautéing pan over medium high heat.

Once pan is hot, sear the chops on each side for up to 2 minutes then remove the chops from the pan and set aside to rest.

Turn the heat down to medium low. Add butter and the extra teaspoon of minced garlic to the pan and cook for one minute making sure you don’t burn it.
Next whisk in the brown stock and cayenne pepper. Allow the sauce to slightly thicken about 2 minutes.

Add chops back into the pan, baste with sauce and continue to cook the chops until they are at your level of preference. Sprinkle with black pepper and remove chops from pan and place on serving platter.

Garnish with parsley and serve with your favorite sides; pap and relish.

Notes
2

Make sure you pat the lamb chops dry before searing to get a lovely color to them. Also sear on high heat for a gorgeous golden color.

Share this recipe

Ingredients

 3 Tbsp cooking oil or preferred oil
 2 Tbsp garlic, minced plus extra 1 extra Tsp
 Zest of 1 lemon
 2 Tsp Hinds Spices Steak and Chops
 1 Tsp Hinds Spices Mixed Herbs
 2 tsp Hinds Spices Paprika
 Salt and Hinds Spices Black pepper
 800g lamb chops, French trimmed (optional)
 1 Tbsp butter
 1/2 cube brown Bull Brand stock powder in ½ cup water
 ¼ Tsp Hinds Spices Cayenne Pepper
 ½ tsp Hinds Spices Black Pepper
 Fresh parsley for garnish (optional)

Directions

1

In a small bowl add oil, garlic, lemon zest, steak and chops spice, mixed herbs, paprika, salt and pepper. With a spoon mix everything together to make a marinade.

In a flat tray lay the chops flat on a single layer and drizzle over each with the spice and herb marinade. Rub the marinade to coat both sides every corner of the chops. Clingwrap or cover the tray and place in the refrigerator to marinate for at least 1 hour.

Once the chops are marinated, you are ready to cook.

Heat sautéing pan over medium high heat.

Once pan is hot, sear the chops on each side for up to 2 minutes then remove the chops from the pan and set aside to rest.

Turn the heat down to medium low. Add butter and the extra teaspoon of minced garlic to the pan and cook for one minute making sure you don’t burn it.
Next whisk in the brown stock and cayenne pepper. Allow the sauce to slightly thicken about 2 minutes.

Add chops back into the pan, baste with sauce and continue to cook the chops until they are at your level of preference. Sprinkle with black pepper and remove chops from pan and place on serving platter.

Garnish with parsley and serve with your favorite sides; pap and relish.

Notes
2

Make sure you pat the lamb chops dry before searing to get a lovely color to them. Also sear on high heat for a gorgeous golden color.

Pan Seared Lamb Chops Tshisanyama
Easy Recipe Banner

Find easy recipes to make your next meal delicious with Hinds Spices, the only strong one!

You have Successfully Subscribed!