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Basted Lamb Chops with Potato Salad and Sautéed Green Beans by Zola Nene

30 Minutes
2 Servings
13 Ingredients

Description

On the hunt for dinner ideas with lamb chops? Look no further than this Basted Lamb Chops with Potato Salad and Sautéed Green Beans recipe by Zola Nene.

It boasts a juicy and tender chop of certified natural lamb with no added growth hormones or promoters, generously coated in Forage and Feast Roasted Onion Braai Sauce. This classic marinade is made with sweet, slow roasted onions, peach and apricot chutney, tangy tomato sauce, Worcestershire sauce and hints of rooibos – a perfect flavour bomb for your meat.

As for what to serve with your lamb chops, Zola Nene shares her best egg and potato salad and sautéed green beans recipe.

Shop all the ingredients at a Checkers store near you or get them delivered in 60 minutes by shopping on the Sixty60 app.

Directions

    1. Drizzle the lamb chops with olive oil, then season with salt and pepper.
    2. Cook the chops in a hot pan or griddle pan until browned on both sides, about 2 minutes per side.
    3. Baste the chops with the braai sauce, then continue to cook and toss in the pan for another minute.
    4. To make the potato salad, chop the peeled and cooked potatoes into bite-size pieces.
    5. Grate the egg on the finest edge and add to the potatoes along with the mayo and sour cream, and season to taste. Toss well to evenly coat all of the ingredients.
    6. To prepare the green beans, pour boiling water over them until covered, then set aside for 5 minutes.
    7. In a pan heat olive oil then add garlic and chilli flakes, and sauté for a few seconds.
    8. Drain the green beans, then toss into the pan, sauté for a few minutes, season to taste and squeeze over the lemon juice.

Ingredients

For the lamb chops:

  • 2 Simple Truth Certified Natural Lamb Leg Chops
  • 2 tsp. Forage and Feast Cold Extracted Extra Virgin Olive Oil 
  • Salt and pepper; to taste
  • ¼ cup Forage and Feast Roasted Onion Braai Sauce

 

For the potato salad:

  • 2 large potatoes; boiled and peeled
  • 1 egg; boiled
  • ¼ cup mayonnaise
  • 2 tbsp. sour cream
  • Salt and pepper; to taste

 

For the sautéed green beans:

  • 100g green beans
  • 2 tsp. Forage and Feast Cold Extracted Extra Virgin Olive Oil 
  • 1 garlic clove; chopped
  • Pinch of chilli flakes
  • Salt and pepper; to taste
  • Juice of ½ lemon