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Bobotie-Spiced Lamb Chops – Ep 01

4

45–60 minutes (including resting and sauce preparation)

Intermediate

INGREDIENTS

LAMB CHOPS SPICE RUB
8 lamb loin chops (150–180g each)
2 Tbsp olive oil
1 Tbsp butter
Salt & freshly ground black pepper

BOBOTIE SPICE RUB
5 ml ground coriander
5 ml ground cumin
5 ml turmeric
2.5 ml ground cloves
2.5 ml ground cinnamon
5 ml Cape Malay curry powder (mild)
15 ml brown sugar
2.5 ml ground ginger

TOMATO BREDIE SAUCE
2 Tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
5 ml grated fresh ginger
5 ml paprika
5 ml curry powder
2 ripe tomatoes, chopped
200 g tinned chopped tomatoes
15 ml tomato paste
250 ml lamb stock (or beef stock)
5 ml brown sugar
5 ml red wine vinegar
Salt & pepper to taste

PAP & SPINACH LOG
250 ml maize meal (super maize meal)
750 ml water
5 ml salt
15 ml butter
150 g baby spinach, blanched and finely chopped
50 g Parmesan or mature cheddar (optional)

 

SPINACH OIL
150 g spinach leaves
200 ml neutral oil (grapeseed or sunflower)

 

GARNISH
10–12 Brussels sprout leaves, blanched and shocked in ice water
Micro herbs or edible flowers (optional)

Method

SPINACH OIL

  1. Blanch spinach leaves for 30 seconds in boiling water, then plunge into ice water.
  2. Squeeze out excess water and blend with oil until smooth and vibrant green.
  3. Strain through muslin cloth or a fine sieve and reserve.

 

TOMATO BREDIE SAUCE

  1. Heat olive oil in a saucepan and sauté onion, garlic, and ginger until softened.
  2. Add paprika and curry powder, cook until fragrant.
  3. Stir in fresh and canned tomatoes, plus tomato paste. Cook until reduced.Add stock, brown sugar, and vinegar. Simmer 25–30 minutes until rich and thick.
  4. Blend until smooth and season to taste.

 

PAP & SPINACH LOG

  1. Bring water and salt to a boil, whisk in maize meal gradually to avoid lumps.
  2. Cook on low heat for 10–15 minutes until thick.
  3. Stir in butter, spinach, and cheese (if using).
  4. Spread onto clingfilm, roll tightly into a log, and chill until firm.
  5. Before serving, slice into rounds and pan-sear in butter until golden.

 

LAMB CHOPS

  1. Mix all bobotie spices with a drizzle of olive oil to form a rub.
  2. Coat lamb chops generously, season with salt and pepper.
  3. Heat olive oil and butter in a hot pan.
  4. Sear chops for 2–3 minutes per side until caramelised (medium-rare).
  5. Rest for 5 minutes before plating.

CLOVER PRODUCTS USED IN THIS RECIPE