What are the main ingredients in Spicy Tomato Lamb Chops?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Spicy Tomato Lamb Chops?

Calories: 873, Carbs: 76 grams, Fat: grams, Protein: 37.6 grams, Sugar: 9.9 grams, Salt: 722 grams

How do I prepare Spicy Tomato Lamb Chops?

COOK THE RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. FRY THE LAMB: Place a pan or a grill pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the dried thyme, and season. 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 and rest for 5 minutes. EAT THE FOOD!: Make a bed of the rice. Top with the sweet tomato gravy. Side with the lamb and the kale. Sprinkle over the remaining chilli (to taste). Well done, Chef! SAUTÉ THE KALE: Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded kale until slightly wilted, 1-2 minutes. Season. MAKE THE SAUCE: Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 3-4 minutes. Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato, 30ml of sweetener, ½ of the sliced chilli, and 300ml of water. Simmer until reduced, 12-15 minutes. Season.

What should be prepared from my kitchen to make Spicy Tomato Lamb Chops?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Spicy Tomato Lamb Chops

Name: Spicy Tomato Lamb Chops
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

A local & lekker go-to recipe you’ll want to make again and again! Fluffy white basmati rice is topped with a sweet & spicy tomato relish, complemented by mouth watering thyme-coated lamb chops, and sautéed kale.

Spicy Tomato Lamb Chops

with sautéed kale & sweet tomato gravy

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Chilli
Cooked Chopped Tomato
Dried Thyme
Free-range Lamb Leg Chop
Garlic Clove
Garlic Heads
Kale
Onion
Onions
Spicy Rub
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

COOK THE RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE SAUCE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 3-4 minutes. Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato, 15ml of sweetener, ½ of the sliced chilli, and 150ml of water. Simmer until reduced, 12-15 minutes. Season.
FRY THE LAMB
Place a pan or a grill pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the dried thyme, and season. 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 and rest for 5 minutes.
SAUTÉ THE KALE
Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded kale until slightly wilted, 1-2 minutes. Season.
EAT THE FOOD!
Make a bed of the rice. Top with the sweet tomato gravy. Side with the lamb and the kale. Sprinkle over the remaining chilli (to taste). Well done, Chef!

White Basmati Rice - 75ml
Onion - 1
Garlic Heads - 1
Spicy Rub - 15ml
Cooked Chopped Tomato - 100g
Chilli. - 1
Free-range Lamb Leg Chop - 175g
Dried Thyme - 5ml
Kale - 50g

Download the Recipe

Serves 2

COOK THE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE SAUCE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 3-4 minutes. Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato, 30ml of sweetener, ½ of the sliced chilli, and 300ml of water. Simmer until reduced, 12-15 minutes. Season.
FRY THE LAMB
Place a pan or a grill pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the dried thyme, and season. 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 and rest for 5 minutes.
SAUTÉ THE KALE
Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded kale until slightly wilted, 1-2 minutes. Season.
EAT THE FOOD!
Make a bed of the rice. Top with the sweet tomato gravy. Side with the lamb and the kale. Sprinkle over the remaining chilli (to taste). Well done, Chef!

White Basmati Rice - 150ml
Onion - 1
Garlic Clove - 1
Spicy Rub - 30ml
Cooked Chopped Tomato - 200g
Chilli. - 1
Free-range Lamb Leg Chop - 350g
Dried Thyme - 10ml
Kale - 100g

Download the Recipe

Serves 3

COOK THE RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE SAUCE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 4-5 minutes. Add the grated garlic and the spicy rub, and fry until fragrant, 2-3 minutes (shifting constantly). Pour in the cooked chopped tomato, 45ml of sweetener, ½ of the sliced chilli, and 450ml of water. Simmer until reduced, 15-20 minutes. Season.
FRY THE LAMB
Place a pan or a grill pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the dried thyme, and season. 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 and rest for 5 minutes.
SAUTÉ THE KALE
Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded kale until slightly wilted, 2-3 minutes. Season.
EAT THE FOOD!
Make a bed of the rice. Top with the sweet tomato gravy. Side with the lamb and the kale. Sprinkle over the remaining chilli (to taste). Well done, Chef!

White Basmati Rice - 225ml
Onions - 2
Garlic Heads - 1
Spicy Rub - 45ml
Cooked Chopped Tomato - 300g
Chilli. - 1
Free-range Lamb Leg Chop - 525g
Dried Thyme - 15ml
Kale - 150g

Download the Recipe

Serves 4

COOK THE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE SAUCE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 4-5 minutes. Add the grated garlic and the spicy rub, and fry until fragrant, 2-3 minutes (shifting constantly). Pour in the cooked chopped tomato, 60ml of sweetener, ½ of the sliced chilli, and 600ml of water. Simmer until reduced, 15-20 minutes. Season.
FRY THE LAMB
Place a pan or a grill pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the dried thyme, and season. 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 and rest for 5 minutes.
SAUTÉ THE KALE
Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded kale until slightly wilted, 2-3 minutes. Season.
EAT THE FOOD!
Make a bed of the rice. Top with the sweet tomato gravy. Side with the lamb and the kale. Sprinkle over the remaining chilli (to taste). Well done, Chef!