Ingredients

Method

• Olive oil
• sea salt and freshly ground black pepper, to taste
• 2 lamb chops, per seving
For the bean mash:
• 500 g dried beans, cooked
• 65-125 ml olive oil
• 2 garlic cloves, crushed
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Oil and season the chops. Braai the chops until nicely browned outside but still rosy-rare inside.

To make the bean mash, roughly blend the hot cooked beans with a hand-held electric stick blender, gradually adding ¼-½ cup olive oil. Stir in the crushed garlic and season to taste. If it’s too thick, thin down with water stock or more oil.

TASTE's take: TASTE’s consultant food editor, Phillippa Cheifitz, spends weekdays in Cape Town and weekends in Paternoster on the West Coast, where top-quality ingredients offer her inspiration for laidback lunches, braais, picnics and dinners, featured in Lazy Days – Easy Summer Cooking.

Also enjoy her mushroom crostini and smoked snoek and avocado tabbouleh.