Summer roasted leg of lamb chops served on fresh green asparagus with a tomato and caper sauce
– Cathedral Cellar Triptych
My earliest childhood food memories have been of fresh green asparagus and roasted lamb on the fire. It is woven into my existence and whenever I miss home I light a fire and fill the air with the smell of lamb chops simply grilled with salt and pepper served on some blanched green asparagus. This recipe calls all of Summer into existence and is designed for feeding those closes to your heart at a large gathering under the South African sun. The quantities can be easily adapted and this is recipe is for all our beloved home cooks who prepare food with love and with a special memory in their hearts.
Summer roasted leg of lamb chops served on fresh green asparagus with a tomato and caper sauce
– Cathedral Cellar Triptych
My earliest childhood food memories have been of fresh green asparagus and roasted lamb on the fire. It is woven into my existence and whenever I miss home I light a fire and fill the air with the smell of lamb chops simply grilled with salt and pepper served on some blanched green asparagus. This recipe calls all of Summer into existence and is designed for feeding those closes to your heart at a large gathering under the South African sun. The quantities can be easily adapted and this is recipe is for all our beloved home cooks who prepare food with love and with a special memory in their hearts.
roasted leg of lamb chops
Serves 4 – 6
Prep time: 40 min
Cooking time: 15 – 20 min
roasted leg of lamb chops
Serves 4 – 6
Prep time: 40 min
Cooking time: 15 – 20 min
INGREDIENTS :
- 12 thick cut lamb chops
- Olive oil
- 30 ml of roasted crushed coriander
- Salt and pepper
- Good quality white balsamic or fynbos vinegar
- + – 1 kg of green asparagus
- 250 ml of marinated sun dried tomatoes chopped
- 500 ml of chopped mixed rosa or exotic tomatoes
- 15 ml of sugar
- Juice and rind of 1 lemon
- 125 ml of capers measured then chopped
- Handful of chopped fresh mint, basil and coriander
METHOD:
- Rub the lamb chops with olive oil, crushed coriander and salt and pepper, Let it rest for at least an hour or two or overnight in the fridge. Prepare the meat by grilling over medium hot coals and season to taste.
- Blanch the asparagus by dumping them into a pot of boiling hot water for 1 minute, remove immediately and submerge in a large bowl of iced water. Let it rest in the water for 10 minutes, drain and dry. Season with salt pepper and olive oil.
- Make the tomato and caper dressing by mixing the remaining ingredients in a bowl, season with salt and pepper.
- Place the grilled lamb chops onto the asparagus in a large platter and spoon the dressing over.
- Serve with chilled Cathedral Cellar Triptych
INGREDIENTS :
- 12 thick cut lamb chops
- Olive oil
- 30 ml of roasted crushed coriander
- Salt and pepper
- Good quality white balsamic or fynbos vinegar
- + – 1 kg of green asparagus
- 250 ml of marinated sun dried tomatoes chopped
- 500 ml of chopped mixed rosa or exotic tomatoes
- 15 ml of sugar
- Juice and rind of 1 lemon
- 125 ml of capers measured then chopped
- Handful of chopped fresh mint, basil and coriander
METHOD:
- Rub the lamb chops with olive oil, crushed coriander and salt and pepper, Let it rest for at least an hour or two or overnight in the fridge. Prepare the meat by grilling over medium hot coals and season to taste.
- Blanch the asparagus by dumping them into a pot of boiling hot water for 1 minute, remove immediately and submerge in a large bowl of iced water. Let it rest in the water for 10 minutes, drain and dry. Season with salt pepper and olive oil.
- Make the tomato and caper dressing by mixing the remaining ingredients in a bowl, season with salt and pepper.
- Place the grilled lamb chops onto the asparagus in a large platter and spoon the dressing over.
- Serve with chilled Cathedral Cellar Triptych