Spicy Tomato Lamb Chops

Name: Spicy Tomato Lamb Chops
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Chilli; Cooked Chopped Tomato; Dried Thyme; Free-range Lamb Leg Chop; Garlic Clove; Garlic Heads; Kale; Onion; Onions; Spicy Rub; White Basmati Rice

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

4.6

20 reviews

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

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!

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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!

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!

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Spicy Tomato Lamb Chops?

The preparation time for Spicy Tomato Lamb Chops with sautéed kale & sweet tomato gravy is between 25 and 30 minutes.

What is the total time required to make Spicy Tomato Lamb Chops with sautéed kale & sweet tomato gravy?

The total time required to make Spicy Tomato Lamb Chops with sautéed kale & sweet tomato gravy is between 30 and 35 minutes.

How many servings does Spicy Tomato Lamb Chops provide?

4 servings

What are the main ingredients in Spicy Tomato Lamb Chops?

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

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.