If any of you didn’t know, Karoo lamb received a regionalised title earlier this year – which means that Lamb from the Karoo region of South Africa (like Champagne from the valley of Champagne, France) can now be exclusively dubbed as ‘Karoo Lamb’ on local and international shelves. The herby meat flavour is celebrated through the simplicity of this recipe. Simply LEKKER.
800g Karoo Lamb rib chops
A Sprig of thyme
30ml fresh lemon juice
45ml olive oil + extra for grilling
- Place lamb in a shallow dish and coat with lemon juice and olive oil. Add thyme and season with salt and pepper. Cover and leave to marinade in the fridge for about 2 h.
- Heat a heavy based skillet with a little olive oil until piping hot. Fry chops until gold brown, about 1.5 – 2 min on each side. Turning occasionally to prevent burning (I like to balance chops on their fatty bit, to render out the sogginess and achieve a crispy crust). Cooking time will depend on how you like your meat.
- Remove chops once cooked and leave to rest in an oven dish. Cover with foil to keep warm.
- Using a small saucepan, deep fry sage in canola oil. Drain on kitchen paper.
- Arrange chops and sage on a warm platter or a rustic wooden board. Season. Serve with roasty spuds and spoons of mint sauce. YUM!