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Lamb Chop Salad with Goats Cheese Sauce & Green Sauce

Lamb Chop Salad with Goats Cheese Sauce & Green Sauce
Jan Braai | Lamb Chop Salad with Goats Cheese Sauce & Green Sauce Recipe

Ingredients

For the Lamb:

  • 8 lamb chops ( use loin or rib, ask your butcher to cut them very thin, about 1cm thick)
  • Jan Braai garlic & herb salt

For the Green Sauce:

  • ½ cup pumpkin seeds
  • 1  green/unripe tomato (cut in half)
  • 2 x spring onions
  • 1 lemon
  • 2 garlic cloves, (chopped)
  • ½ cup olive oil
  • Handful of coriander stems and all
  • salt and pepper to taste

For the Mustard Salad:

  • 2 tots pine nuts
  • 2 tots sunflower seeds
  • 2 tots pumpkin seeds
  • 1 packet baby spinach (400g)
  • 1 packet rocket leaves (about 100g)
  • 2 tots olive oil (good quality South African)
  • 1 cup olives (pitted and halved)

For the Goats Cheese Sauce:

  • 1 roll (100g)  goats cheese
  • 1/2 cup greek style full cream yogurt
  • 1 tot olive oil
  • Salt and pepper
  • Lemon juice to taste

method

  1. Season the lamb chops with your Jan Braai salt or just use regular salt and pepper. While the chops are on the coals, also place your tomato halves, spring onions and lemon on the coals and let this char for a few minutes. Aim for about 8  minutes until the edges are nicely charred.This will add extra flavour to your green sauce.
  2. MAKE THE SALAD: In a pan, dry-roast all the seeds and nuts for a minute or three until they start to smell great. Be very careful not to burn them as this happens very quickly and then they will smell less great. Set aside to cool.
  3. Combine all the ingredients for the green sauce, including your charred tomato, spring onion and lemon and use your stick blender to blend until it forms a nice smooth green sauce.
  4. Combine the goat’s cheese and yogurt and season to taste with salt, pepper and lemon juice and blend with your stick blender until nice and smooth.
  5. Plate your meal: Place a layer of the yogurt sauce at the bottom of the plate, place a few spinach and rocket leaves on top and dress with olive oil.
  6. Add the slices of lamb on top of the salad leaves and dress with the green sauce. Add the toasted seeds and olives on top.

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