Lamb Chop & Chakalaka

Chakalaka from a can? Not if we can help it, Chef! Learn how to make your own homemade chakalaka, a must-have recipe in any South African home. This amazing-tasting authentic relish is spooned over lip-smacking lamb chops, together with a golden baked garlic-butter sourdough baguette.

Lamb Chop & Chakalaka

with garlic bread

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

  • Cannellini Beans
  • Carrot
  • Free-range Lamb Leg Chops
  • Fresh Chilli
  • Fresh Chillies
  • Garlic Clove
  • Garlic Cloves
  • Medium Curry Powder
  • Onion
  • Onions
  • Sourdough Baguette
  • Sourdough Baguettes
  • Tomato
  • Tomatoes

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Paper Towel
  • Butter
Photo of Lamb Chop & Chakalaka
  1. GARLIC BREAD

    Preheat the oven to 200°C. In a small bowl, combine 20g of melted butter and the grated garlic. Cut 4-5 incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic butter. Place the baguette directly onto a hot oven rack and an oven proof dish with water onto the oven floor. Bake until light brown and crispy, 12-15 minutes.

  2. CHAKALAKA

    Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and browning, 6-7 minutes. Add the diced tomatoes, the curry powder, and the grated carrot, fry until fragrant and a bit saucy, 4-5 minutes. Add 50ml of water, the drained beans, and the sliced chilli (to taste). Simmer until reduced and thickened. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm.

  3. LAMB

    Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.

  4. TIME TO EAT

    Dish up the chakalaka, side with the toasted bread, and the sizzling lamb chop. Enjoy, Chef!

  • Garlic Clove - 1

  • Sourdough Baguette - 1

  • Onion - 1

  • Tomato - 1

  • Medium Curry Powder - 10ml

  • Carrot - 120g

  • Cannellini Beans - 60g

  • Fresh Chilli - 1

  • Free-range Lamb Leg Chops - 175g

  1. GARLIC BREAD

    Preheat the oven to 200°C. In a small bowl, combine 40g of melted butter and the grated garlic. Cut 4-5 incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic butter. Place the baguette directly onto a hot oven rack and an oven proof dish with water onto the oven floor. Bake until light brown and crispy, 12-15 minutes.

  2. CHAKALAKA

    Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and browning, 6-7 minutes. Add the diced tomatoes, the curry powder, and the grated carrot, fry until fragrant and a bit saucy, 4-5 minutes. Add 100ml of water, the drained beans, and the sliced chilli (to taste). Simmer until reduced and thickened. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm.

  3. LAMB

    Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.

  4. TIME TO EAT

    Dish up the chakalaka, side with the toasted bread, and the sizzling lamb chops. Enjoy, Chef!

  • Garlic Cloves - 2

  • Sourdough Baguettes - 2

  • Onion - 1

  • Tomato - 1

  • Medium Curry Powder - 20ml

  • Carrot - 120g

  • Cannellini Beans - 120g

  • Fresh Chilli - 1

  • Free-range Lamb Leg Chops - 350g

  1. GARLIC BREAD

    Preheat the oven to 200°C. In a small bowl, combine 60g of melted butter and the grated garlic. Cut 4-5 incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic butter. Place the baguette directly onto a hot oven rack and an oven proof dish with water onto the oven floor. Bake until light brown and crispy, 12-15 minutes.

  2. CHAKALAKA

    Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and browning, 8-10 minutes. Add the diced tomatoes, the curry powder, and the grated carrot, fry until fragrant and a bit saucy, 5-6 minutes. Add 150ml of water, the drained beans, and the sliced chilli (to taste). Simmer until reduced and thickened. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm.

  3. LAMB

    Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.

  4. TIME TO EAT

    Dish up the chakalaka, side with the toasted bread, and the sizzling lamb chops. Enjoy, Chef!

  • Garlic Cloves - 3

  • Sourdough Baguettes - 3

  • Onions - 2

  • Tomatoes - 2

  • Medium Curry Powder - 30ml

  • Carrot - 240g

  • Cannellini Beans - 180g

  • Fresh Chillies - 2

  • Free-range Lamb Leg Chops - 525g

  1. GARLIC BREAD

    Preheat the oven to 200°C. In a small bowl, combine 80g of melted butter and the grated garlic. Cut 4-5 incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic butter. Place the baguette directly onto a hot oven rack and an oven proof dish with water onto the oven floor. Bake until light brown and crispy, 12-15 minutes.

  2. CHAKALAKA

    Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and browning, 8-10 minutes. Add the diced tomatoes, the curry powder, and the grated carrot, fry until fragrant and a bit saucy, 5-6 minutes. Add 200ml of water, the drained beans, and the sliced chilli (to taste). Simmer until reduced and thickened. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm.

  3. LAMB

    Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.

  4. TIME TO EAT

    Dish up the chakalaka, side with the toasted bread, and the sizzling lamb chops. Enjoy, Chef!

  • Garlic Cloves - 4

  • Sourdough Baguettes - 4

  • Onions - 2

  • Tomatoes - 2

  • Medium Curry Powder - 40ml

  • Carrot - 240g

  • Cannellini Beans - 240g

  • Fresh Chillies - 2

  • Free-range Lamb Leg Chops - 700g

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