Spicy lamb chops: Quick and easy spicy family dinner

• Spicy lamb chops tips
• Spicy lamb chops ecipe
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Family dinner should always be quite simple because you’ve often got less time to cook. Lamb chops are a favourite in South Africa thanks to our high quality produce. They are mostly put on the braai instead of grilling in the oven. Our spicy lamb chops recipe is a restaurant-style recipe which is ready really quickly. You can also experiment with this great recipe and impress your family on a regular basis.

Spicy lamb chops tips

If you have a deep skillet, the whole dish can be made in that instead of changing containers. If you have a Dutch oven, you’re in the best spot. After seering the chops, remove them and bring the other ingredients together as per the method and enjoy. You can also use fresh chilies or your favourite chili sauce. Serve your chops on a bed of rice with crispy potatoes and some vegetables or a light salad.

Do you want to cook some restaurant-style dinners for your family? Our spicy lamb chops are simple and perfect with roasted vegetables.

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Spicy lamb chops ecipe

0 from 0 votes Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy Servings

2

servingsPrep time

10

minutesCooking time

8

minutesBaking Time

30

minutesTotal time

48

minutes

Ingredients

6 8 lamb chops (Also use pork, boerewors, beef or sosaties)

1 onion, chopped

1 tin chopped tomatoes

2 cloves garlic, minced

1 packet oxtail soup

60 ml vinegar

25 ml oil

50 ml chili sauce

400 ml stock

50 ml sugar

Method

• Seer the chops on a hot skillet for a few minutes each side.
• Heat the oil and saute the onion and the rest of the other ingredients, and allow the mixture to thicken.
• Place the meat in a casserole dish and pour the sauce over, baking at 180°C oven for 30 minutes.
• Serve on rice with a salad or vegetables.

Notes

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Do you want to make more weekend lunch and dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Austin Cookery Book.

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