Name: Pan-fried lamb chops with parsley potato cake
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: lamb rib chops 8-12,rosemary sprigs, chopped 6,garlic clove, crushed 1,olive oil 2T,sea salt ½t,Freshly ground black pepper ,Watercress, for serving (optional) ,For the parsley potato cake: ,baking potatoes 1kg,olive oil 3T,flat-leaf parsley chopped 4T,garlic cloves, crushed 2,Sea salt and freshly ground black pepper, to taste

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Lamb boerewors baked in batter with chilli spiked tomato and onion sauce

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 extra large free range eggs
¾ cup full cream milk
2 T iced water
1 cup cake flour
½ t salt
sunflower oil, for greasing
500 g Woolworths lamb boerewors
a few sprigs fresh rosemary
1 x 400g can tomato-and-onion mix
1 chopped fresh chilli

Method

Preheat the oven to 230°C.

Blend the eggs, milk, water, flour and salt. Chill while you cook the boerewors.

Grease a 25 x 18 x 2.5 cm baking pan. Cut the boerewors to fit the pan and add a few sprigs of rosemary. Bake for 10 minutes, or until the boerewors starts to colour.

If necessary, whisk the batter. Pour over the boerewors and bake for a further 15 minutes, or until puffed and golden. Serve with the tomato-and-onion sauce.

To make the sauce, heat the tomato and onion with the chilli in a saucepan over a medium heat until warmed through.

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This is a test recipe

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Pan-fried lamb chops with parsley potato cake