Lamb Chops with Marmite sauce, baby potatoes and green beans
Ingredients
- BABY POTATOES
- 500g baby potatoes
- 30ml (2 tbsp) butter
- 5ml (1 tsp) salt
- GREEN BEANS
- 350g fine green beans
- 5ml (1 tsp) salt
- 15ml (1 tbsp) butter
- LAMB CHOPS
- 8 (600g) lamb chops
- 15ml (1 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- MARMITE SAUCE
- 250ml (1 cup) fresh cream
- 15ml (1 tbsp) cornflour
- 15ml (1 tbsp) Marmite
- freshly ground black pepper, to taste
Instructions
For the baby potatoes, cover them with water in a lidded pot and boil until soft. Drain and crush the potatoes, before tossing them in butter and salt.
For the green beans, blanch them in salted water, drain and rinse with cold water (this preserves their bright green colour). Stir in the butter.
For the lamb chops, braai over medium-high heat until very hot, about 3 minutes. Add the chops, without crowding them. Sear (fat side down first) until golden brown, then on their sides (without moving them) until golden brown, 2 minutes per side. Season to taste, turn and sear, a further 2 minutes. They should be browned on both sides. Transfer the chops to a rack set over a plate and allow to rest uncovered, 30 minutes.
For the Marmite sauce, mix a little cream with the cornflour to form a paste. Heat the remaining cream in a saucepan over low heat and stir in the paste until the mixture thickens. Remove from heat, stir in the Marmite and season to taste.
Serve the chops in one dish and the veggies in another with the sauce on the side.
