Lamb Chops with Creamy Pap

Lamb chops:

Creamy pap:

Lamb chops:
Season the chops with dried thyme, salt and pepper. Drizzle with olive oil and rub in.

Heat a pan. Once hot, place the chops in the pan and sear on one side, turn over and sear on the other side. Fry over medium heat until cooked to your liking.

Remove the chops from the pan and keep warm.

Add the herbs, butter and garlic to the pan and fry for 1 minute. Add the sauce, cream and lemon juice and heat through.

Creamy pap:
Bring 1 litre of water to the boil and add the onion, butter or margarine and Aromat.

In a separate bowl, mix together the maize meal and 500 ml water (this prevents lumps).

Lower the heat and pour the mixture into the boiling water slowly while stirring. Simmer over low heat for 20 – 30 minutes.

Add more water to get the preferred thickness. Add the cream cheese and parsley and mix through.

To serve:
Serve the lamb chops on the creamy pap with the sauce drizzled over.

Recipe inspired by Somikazi Zulu, LANCEWOOD® Cake-Off 2018 finalist: