Karoo Lamb Chops with Spicy Yoghurt Sauce

Pan seared Karoo lamb chops with a simple spicy yoghurt sauce 10 min dinner

It’s crispy and juicy, with a lemony tang and ready in 10mins! Your lamb meat doesn’t have to come from the Karoo, obviously, but lamb meat, in general, has a beautiful natural sweetness that goes really well with the spicy yogurt sauce… it’s beautiful! The Karoo is abundant in various indigenous and fragrant bushes that the lambs feed on – that’s what gives Karoo lamb meat its distinct sweet & herby taste. You can add some roast vegetables, mashed potatoes, couscous or a lovely fresh salad with these. A real easy dinner that welcomes any side dishes!

Regarding the sauce, if you’d like it spicier then you can add the additional 1/2 tbsp Cajun spice and the additional 1 tsp of sugar (as per the recipe below). The sauce yields 2 cups worth of sauce. Any leftover sauce you might have works wonders in pasta dishes – just saying!

Check out the short recipe video below the recipes*

Pan seared Karoo lamb chops with a simple spicy yoghurt sauce 10 min dinner

Karoo Lamb Chops with Spicy Yoghurt Sauce

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Servings: 6 -8

Ingredients

  • 1 kg Karoo Lamb chops 3cm thick cut
  • 2 tbsp olive oil
  • 1 1/2-2 tbsp Cajun spice
  • 1 tsp Smoked Paprika
  • 2 tbsp fresh lemon juice
  • 25 g chicken stock liquid concentrate
  • 4-5 tsp sugar
  • 1 cup double cream plain yoghurt
  • Salt to taste *optional*

Instructions

  • Firstly, season the chops with salt and pepper on both sides. Bring a large skillet to high heat and add 2 tbsp vegetable oil (high smoking point). Once the pan has reached a high heat, add the chops, and don't turn until the first 3mins have passed. After 3 minutes turn the chops and cook for another 2-3mins, aiming for medium-rare doneness. *Remember to cook the chops in batches and to not overcrowd your skillet*.
  • Place the chops aside on a resting rack to ensure they stay crispy.
  • In a medium saucepan add the olive oil, cajun spice, smoked paprika, lemon juice, chicken stock, sugar, yogurt and 100ml-150ml water (depending on your desired consistensy) together. Bring to a simmer and continue stirring. Once the sauce is bubbling, remove it from the heat and do a taste test. Adjust to your personal preference.
  • Place the chops onto your serving dish. Drizzle over the sauce or serve it on the side. Garnish with freshly chopped flatleaf parsley and some additional lemon wedges and you're ready to go!

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