Awesomeradio Original Recipes
1 cup Shiraz
5 lamb Cutlets
1 medium onion, peeled roughly chopped
3 Spring onions
2 cloves of Garlic, Crushed
1/4 cup mint torn
1 tbls Onion Powder
Salt and pepper to taste
2 cloves garlic crushed and sliced
1/2 tsp of Dried Basil
1/4 - 1 tsp according to taste of Cayenne pepper
3 tbls cream
1 choko, peeled and sliced
3 rashers of bacon diced *see photo of our Rasher at the bottom
1 onion diced
2 inch slice of Butternut pumpkin, peeled and diced
5-6 medium to large potatoes, peeled and roughly chopped
1 tsp salt
In a large bowl mix together Wine, garlic, onion powder, cayenne pepper and 1 clove garlic crushed extra. Add the Lamb and marinade in wine for 1 - 2 hours not much more or you will loose the lamb flavor. Meanwhile peel and roughly chop potatoes and pumpkin, place into a saucepan together with 1 tsp salt and water to cover. Do not start cooking them until the lamb chops are tender.
Peel the Choko, the choko has deep grooves, cut into the grooves to remove the peel like shown here.
then continue peeling the choko until all the peel is removed. Cut the choko in half and remove the small seed.
Turn choko onto its cut face and slice straight down about 1/2 inch thick slices.
Place into a saucepan with a little salt and water to cover, put aside.
In a frying pan place the diced onions and fry till a deep golden, remove from pan and into a bowl, add the chopped bacon and fry till crispy, remove from pan, into the bowl with the onion.
Drain the lamb, reserving the liquid, and place the lamb into the hot frying pan. Brown on both sides, add the roughly chopped onion, pepper and salt to taste. Pour over the reserved liquid, cover with a lid and cook until the lamb chops are tender.
Start the potatoes cooking and boil for 15 - 20 minutes.
Cook choko for 10 minutes, test for doneness. Drain. Then pour the fried onion and bacon over the top.
Remove lamb from pan, and rest increase heat and let the liquid reduce a little. Adjust with salt and pepper.
Mash potato and pumpkin together with some butter/margarine and milk.
Serve the Chops slightly arranged on the mashed potato with the choko on the side, pour the juice around the outside of the chops and serve.
Below is what we in Australia call a
bacon rasher
