Lamb chops marinated in a light seasoning of fresh herbs and spices. The chops are pan fried till cooked through and served with a medley of vegetables.


  • 8 lamb chops
  • 1 ½ teaspoon mixed ginger and garlic paste
  • 1 tablespoon butter or margarine
  • ½ teaspoon chilli powder
  • ½ teaspoon mixed coriander and cumin powder
  • ¼ teaspoon  turmeric powder
  • 1 tablespoon fruit chutney (shop purchased )
  • Salt to taste
  • Freshly ground black pepper
  • 1 green chilli, chopped
  • ¼ cup fresh coriander, chopped
  • 10 baby mealies on the cob
  • ½ cup peas
  • ½ cup sweetcorn
  • 1 carrot, peeled and cut into slices
  • 1 sweet potato, peeled and cut into discs
  • Oil


  1. Rinse each lamb chop and place into a large dish.
  2. Sprinkle salt on the surface of each chop.
  3. Turn the chops over and continue sprinkling the salt.
  4. Stir in the ginger and garlic paste, chilli powder, turmeric, black pepper, fruit chutney, coriander and cumin powders.
  5. Mix well to ensure an even distribution of spices.
  6. Combine the chopped chili and coriander to the marinated lamb chops.
  7. In a large pan, add enough oil to cover the base of the pan.
  8. Allow the oil to heat on the stove top on a medium heat setting.
  9. Stir in the chops.
  10. Cover the lamb chops with a lid and cook for 10 minutes.
  11. Turn the chops over and cook till brown.
  12. Repeat on the other side.
  13. In a separate pot add water. Place a metal colander into the pot of water and add the sweet potato, mealies and carrots.
  14. Allow the vegetables to steam until cooked through.
  15. In a pan heat the butter or margarine and stir in the peas and sweetcorn.
  16. Simmer the vegetables until cooked through.
  17. Combine the steamed vegetables with sweetcorn and peas.
  18. Saute’ the vegetables for a minute then remove from the stove top.
  19. Serve the pan fried lamb chops with the saute’ vegetables and a side serving of garlic bread.