|4||lamb loin chops — thick cut|
|1/4 cup||fresh chillies — 573|
|2 Tbs||fresh rosemary — chopped|
|sea salt and freshly ground black pepper|
|2 cup||water — hot|
|1 cup||maize meal — instant|
|salt and freshly ground black pepper|
|2||tomatoes — quartered|
|2 Tbs||olive oil — extra virgin|
Heat a griddle pan until smoking hot. Rub chops with olive oil, rosemary and salt and pepper. Griddle to desired doneness.
For the mielie meal:
In a pot heat milk and water. Whisk in the mielie meal and stir for 5 minutes or until cooked and soft. Add butter and
For the tomato salad. In a bowl, toss together tomatoes, mint and olive oil, season.
Divide mielie meal between 4 small bowls; serve with chops and fresh tomato salad on the side.