A taste of home. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Recipe by Nicole Snelling
8 lamb loin chops
½ cup Clover Amasi
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt and pepper
3 cups maize meal
pinch of salt
2 cups Clover Amasi
Place the lamb chops in a roasting tray.
In a mixing bowl, add Clover Amasi, rosemary, oregano, cumin, coriander and season with salt and pepper.
Pour the marinade mixture over the lamb chops, coat them well and allow to marinade for 20 – 30 minutes.
Bring a griddle pan up to a medium-high heat and grill each lamb chop for 10 – 15 minutes until tender.
Allow each lamb chop to rest for 1 minute before serving with Umphokogo.
Boil 3 cups of water in a pot. Add the pinch of salt.
Add the maize to the boiling water. Stir well, using a fork to combine until the mixture is crumbly. Allow to cook for 15 – 20 minutes.
Pour Clover Amasi over for serving and serve alongside the lamb chops.