• Lamb Chops with Marmite sauce, baby potatoes and green beans

    Serves: 8
    Cooking Time: 50 mins

    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

    1

    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.

    2

    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.

    3

    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.

    4

    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.

    5

    Serve the chops in one dish and the veggies in another with the sauce on the side.

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