Stuffed lamb chops

Lamb and Mutton SA
4 servings Prep: 25 mins, Cooking: 15 mins

These stuffed leg of lamb chops take less than 20 minutes to cook and the spinach, peanut and feta stuffing is just delicious! Brought to you by Lamb & Mutton SA.

By Independent Contributor September 06 2021
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Ingredients (12)

For the stuffing
1 cup spinach — destalked, cleaned and blanched
2 tbsp peanuts — unsalted, lightly toasted and roughly chopped
1 tbsp crunchy peanut butter
70 g feta cheese — crumbled
1 garlic clove — finely chopped
salt and black pepper
For the chops
4 leg of lamb chops
1 tbsp olive oil
salt and black pepper
1 tsp braai spice
1/2 cup balsamic vinegar
2 tsp brown sugar
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Method:

Preheat the oven to 180°C.

Combine the spinach, peanuts, feta and garlic, mix until well blended and a coarse paste is formed A stick blender can be used. Season with salt and pepper. Refrigerate while preparing the meat.

Cut a pocket into each chop by making an incision around the bone.

Using a spoon fill each chop with the stuffing mixture, not too much as the pocket must stay closed whilst pan searing.

Rub the chops with a small amount of the olive oil and season with salt and pepper and braai spice if preferred.

Heat a large non-stick pan until sizzling hot. Place the chops in the pan and sear 2 minutes on each side. Place on a pre-heated oven tray and roast for 10 minutes until cooked.

Add vinegar, sugar, and pan drippings to pan in which the chops were seared and simmer until reduced by half.

Serve chops drizzled with vinegar reduction and baby vine tomatoes and a pilaf on the side.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.



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