Page 70 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Samp risotto served with lamb chops
INGREDIENTS
For the samp risotto
175g samp
Boiled water to cover samp
1 small onion, chopped
2 cloves garlic, crushed into a paste 80g butter
650ml lamb or beef stock
120g parmesan cheese
15g flat parsley, chopped
Zest of 3 lemons
For the lamb chops
2 racks of lamb chops Salt and pepper to taste
INSTRUCTIONS
For the samp risotto: Soak the samp overnight in enough boiled water to cover it. Drain before cooking the next day.
On medium heat, fry the onions and garlic in 60g butter for 5 minutes. While stirring, add samp and 600ml of the stock; cook for 30 minutes. Keep stirring occasionally, adding the remaining stock until the samp is cooked and soft.
When ready, stir in the remaining butter and parmesan cheese. Finish with the parsley and lemon zest.
For the lamb chops: Preheat the oven to 200°C.
Season the lamb with salt and pepper. In a non-stick pan, sear the lamb chops on medium heat for 2 minutes each side. Place on an oven tray, pour over the juices from searing, and roast to desired state of readiness. Under 10 minutes for medium rare is recommended.
TO SERVE
Serve risotto on a plate with the chops on the side.
SERVES 6–8 SOAK OVERNIGHT PREPARATION TIME 10 MINS COOKING TIME 50–55 MINS
68 MAINS AND SIDE DISHES [ chapter two ]