Barbecued stuffed lamb chump chops
Mother's Day breakfast in bed won't cut it on its own - mum's not setting foot in the kitchen. On Sunday week, as she slips on a silk robe and face pack and settles back with a martini, a packet of Tim Tams and a Jackie Collins, it's everyone else's turn to hit the kitchen and whip up the meals.
Photo: Natalie Boog
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- 4 large chump lamb chops
- 1 tsp finely grated lime zest
- 1 tbsp lime juice,
- 1/3 cup chopped oregano leaves
- 1/3 cup chopped mint leaves,
- 1 clove finely chopped garlic
- 80g crumbled feta cheese
- extra virgin olive oil
- 16 halved baby potatoes
- 1/4 cup torn flat-leaf parsley leaves
Cut a pocket in 4 large chump lamb chops.
Combine 1 tsp finely grated lime zest, 1 tbsp lime juice, 1/3 cup chopped oregano leaves, 1/3 cup chopped mint leaves, 1 clove finely chopped garlic and 80g crumbled feta cheese in a small bowl and stir well. Fill the pockets with the feta mixture and press gently to close. Brush chops on both sides with 1/4 cup extra virgin olive oil and char-grill or barbecue for about 3 minutes each side over medium-high heat or until done to your liking. Remove and rest for a few minutes.
Meanwhile boil 16 halved baby potatoes in lightly salted water until tender. Drain, toss with 2-3 tbsp butter and 1/4 cup torn flat-leaf parsley leaves.
Serve lamb chops accompanied by baby potatoes and green salad leaves.