Massaman Lamb Chops with Spiced Butternut

Recipe by: Claire Winstanley

Serves:  3
Preparation time: 5mins +30mins for marinating
Cooking time: 30mins
 
Free Range Lamb Loin Chops (Avg 650g)
35g Blue Elephant Massaman Curry Paste
2 tablespoons Asian Sweet Indonesian Soy sauce
1 garlic clove, finely grated
1 chilli, finely chopped
1 tablespoon hot water
1 tablespoon sesame oil
salt and pepper to taste
1kg Bulk diced butternut
1 teaspoon five spice
3 tablespoons butter
200g Baby Pak Choi, halved
 
Make a paste with the Massaman curry paste, sweet Indonesian soy sauce, garlic, chilli, sesame oil, hot water and salt and pepper to taste. Marinate the lamb chops for 30mins. While the lamb marinates roast the butternut with honey and five-spice for roughly 30mins until soft. Puree the butternut with 2 tablespoons of butter and keep warm until ready to serve.
Pour 1 teaspoon of oil in a cast iron pan. Once the pan is hot, add the lamb chops and a tablespoon of butter and cook undisturbed for 2 minutes on one side. Flip and cook for a further minute, reduce the heat to medium and continue cooking until preferred doneness.  
Char-grill the Pak Choi in a hot griddle pan at the same time as the lamb. Once the lamb is cooked serve with pureed butternut and char-grilled pak choi.  Serve with lime wedges to squeeze on the lamb – this really compliments the flavour of the lamb.

You can find these ingredients at your nearest Woolworths Food, or simply shop online at www.woolworths.co.za/food